Green pea soup with frankfurters
- October 2018
- Serves 8
- Hands-on time 30 min
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”.
- 46.3g (25.3g saturated)
- 19.8g (5.6g sugars)
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.
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