Spiced pea soup with cheddar sablés
- October 2014
- Serves 6
- Hands-on time 30 min, oven time 20 min
This easy pea soup recipe is spiced with paprika and served with cheesy pastry sablés.
- 25.9g fat (15.8g saturated)
- 13.1g protein
- 22.9g carbs (1.4g sugars)
- 3.4g fibre
- 0.4g salt
Make the biscuit dough to the end of step 1, then freeze for up to 1 month. Defrost to continue. Or freeze the cooked biscuits, then defrost and warm in the oven to serve.
The soup will keep chilled for 24 hours. You can freeze it for up to 1 month, then defrost and reheat – but it won’t be such a vibrant green.
Find autumn-themed cookie cutters at all good cook shops or online.
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