I recently came down with a bug, and couldn’t face eating anything heavy. This soup was the perfect remedy – no potato, no cream, nothing heavy when you’re suffering with a delicate stomach. This tastes fresh, light and healthy, and exactly what you need to bring you back to life! Play around with the recipe to suit you – sometimes I cook a ham and use the stock in the soup, then add the shredded pieces of ham, you could add mint for a sweet flavour, or spring onions and chives for a tangier taste. It’s really adaptable and celebrates one of Britain’s most treasured vegetables – the sweet yet simple garden pea.
knob of butter
1 x onion, diced
1 x garlic clove, finely diced
500g frozen peas
600ml hot chicken stock (substitute for vegetable stock for vegetarians. i generally use chicken stock in most dishes as it carries a lot of flavour!)
salt and pepper, to taste
- melt the butter in a saucepan over a medium heat, and add the onion and garlic. cook until softened (5-10 minutes)
- add the peas and stir well. pour in the hot chicken stock and leave to simmer for 15-20 minutes. i don’t like to leave it much longer, as i hate it when peas lose that lovely bright colour!
- remove peas from the heat. using a handheld blender, reduce to your desired consistency – i aim for smooth with some whole peas in there for good measure!
- season to taste, and serve – it’s perfect with some crunchy bacon pieces crumbed on top and some fresh bread!