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)
- 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
- 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.
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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