Chilled pea soup

Name: Chilled pea soup
Prep time: 15 min
Cook time: 10 h
Yield: Serves 4
Ingredients: Olive oil for frying and drizzling; Bunch spring onions, chopped; 1 garlic clove, crushed; 300g petits pois; 750ml good quality vegetable or chicken stock, hot; Large handful fresh basil; 60g bag mixed watercress, rocket and spinach salad leaves; 150ml yogurt

Easy
July 2018

Easy
July 2018

Serves 4
Hands-on time 15 min, simmering time 10 min, plus chilling

Delicately fresh and sweet, this chilled pea soup is a summer stunner. It’s cheap to make too as it uses frozen petit pois.

Vegetarian

Nutrition: per serving

Calories: 123kcals
Fat: 3.3g (1.5g saturated)
Protein: 8g
Carbohydrates: 12.9g (6.1g sugars)
Fibre: 4.7g
Salt: 0.6g

Nutrition: per serving

Calories: 123kcals
Fat: 3.3g (1.5g saturated)
Protein: 8g
Carbohydrates: 12.9g (6.1g sugars)
Fibre: 4.7g
Salt: 0.6g

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Ingredients

Olive oil for frying and drizzling
Bunch spring onions, chopped
1 garlic clove, crushed
300g petits pois
750ml good quality vegetable or chicken stock, hot
Large handful fresh basil
60g bag mixed watercress, rocket and spinach salad leaves
150ml yogurt

Olive oil for frying and drizzling
Bunch spring onions, chopped
1 garlic clove, crushed
300g petits pois
750ml good quality vegetable or chicken stock, hot
Large handful fresh basil
60g bag mixed watercress, rocket and spinach salad leaves
150ml yogurt

Method

Heat a glug of oil in a large saucepan over a medium heat. Add the spring onions and cook for 8 minutes, then add the garlic and cook for 2 minutes more. Stir in the peas, then pour over the hot stock, season with salt and pepper and simmer for 5 minutes.
Meanwhile, roughly chop most of the basil and most of the salad leaves. After the soup has been cooking for 5 minutes, add the chopped leaves to the pan. Bring back to a simmer and cook for a further 2 minutes.
Remove from the heat and, using a stick blender, whizz until smooth. Stir in most of the yogurt, then put in an airtight container and chill for at least 4 hours (see Make Ahead).
Once chilled, season to taste and divide among 4 bowls. Top with the remaining yogurt, basil, salad leaves and a drizzle of olive oil to serve.

Method

Heat a glug of oil in a large saucepan over a medium heat. Add the spring onions and cook for 8 minutes, then add the garlic and cook for 2 minutes more. Stir in the peas, then pour over the hot stock, season with salt and pepper and simmer for 5 minutes.
Meanwhile, roughly chop most of the basil and most of the salad leaves. After the soup has been cooking for 5 minutes, add the chopped leaves to the pan. Bring back to a simmer and cook for a further 2 minutes.
Remove from the heat and, using a stick blender, whizz until smooth. Stir in most of the yogurt, then put in an airtight container and chill for at least 4 hours (see Make Ahead).
Once chilled, season to taste and divide among 4 bowls. Top with the remaining yogurt, basil, salad leaves and a drizzle of olive oil to serve.

delicious. tips

To serve this as a smart starter, top with thinly sliced heritage tomatoes
or cooked crayfish.
Make it at least 4 hours in advance (to allow time to chill), or make the day before and keep covered in the fridge. Leftovers will keep for 2-3 days, covered in the fridge.

Recipe By

Hands-on time 15 min, simmering time 10 min, plus chilling

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