Green pea soup with frankfurters
- Published: 18 Jan 19
- Updated: 18 Mar 24
This recipe by David Pitchford – head chef at Read’s restaurant in Kent – combines sweet peas and cream to make an elegant, clean-tasting soup, but with a surprising twist…
He says: ”In the 1960’s when I worked at the Dorchester, crème st germaine (pea soup) was a favourite of a German customer, with frankfurters sliced in. The first time, he sent the soup back because we’d used hot dogs and he wouldn’t eat them. He insisted on – and received – frankfurters from that day on”.
-
Serves 8
-
Hands-on time 30 min
Ingredients
- 1.3kg frozen peas
- 110g unsalted butter
- 3 leeks, light green and white parts only, chopped (see tip)
- 1 litre fresh chicken stock, hot
- 500ml fresh chicken stock, chilled
- 300ml double cream
- 400g cooked frankfurter sausages, thinly sliced
- Croutons fried in butter to serve
Method
- Put the peas in a colander and run under cool water until almost defrosted. Melt the butter in a very large pan over a medium heat until foaming, then add the leeks and cook gently for 10-15 minutes until completely softened.
- Add the peas to the leeks and cover with the hot chicken stock. Bring to the boil and boil rapidly for 3 minutes, then immediately pour over the cold chicken stock to stop the cooking. This helps to keep the bright green colour of the peas.
- Whizz the soup in a blender, in batches, until very smooth (or use a stick blender). Return to the pan, stir in the cream and warm gently. Season well to taste.
- Serve in hot bowls, scattered with frankfurter slices and croutons.
- Recipe from October 2018 Issue
Nutrition
- Calories
- 597kcals
- Fat
- 46.3g (25.3g saturated)
- Protein
- 19.2g
- Carbohydrates
- 19.8g (5.6g sugars)
- Fibre
- 9.8g
- Salt
- 1.1g
delicious. tips
Use the dark green part of the leeks to flavour another soup, stock or casserole.
Keep in an airtight container in the fridge for 2 days, or freeze for up to 1 month.
A German off-dry riesling chimes with the sweetness of the peas and goes well with the frankfurters too.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter