Post by wrongnail on Mar 17, 2008 16:24:27 GMT
Nice for a quick snack at mid-day.
What you need:
A pound of peas (fresh or frozen)
A few spring onions
A Web's lettuce
A pint of chicken stock (Or use Oxo cube)
An ounce of real butter (25g or ΒΌ stick)
A level teaspoon castor sugar
A garlic clove
Seasoning to taste
Optional some diced, boiled bacon or ham.
What you do:
Peel and crush the garlic and trim and chop the spring onions.
Soft fry them in the butter for a couple of minutes
Add the stock and the peas.
Rip up the lettuce leaves and add along with the sugar.
Season and bring it to the boil.
If you want the ham, add it now. Simmer for roughly five minutes. Cool slightly and then whack it through the blender.
Green pea soup can be served either hot or cold - but it needs to be heated or cooled quickly to preserve the colour.
If served cold, garnish with chopped mint. If served hot, garnish with cream or fromage frais.
I like it hot with a couple of crusty, buttered cobs (Baps, or Buns)
Enjoy
John
What you need:
A pound of peas (fresh or frozen)
A few spring onions
A Web's lettuce
A pint of chicken stock (Or use Oxo cube)
An ounce of real butter (25g or ΒΌ stick)
A level teaspoon castor sugar
A garlic clove
Seasoning to taste
Optional some diced, boiled bacon or ham.
What you do:
Peel and crush the garlic and trim and chop the spring onions.
Soft fry them in the butter for a couple of minutes
Add the stock and the peas.
Rip up the lettuce leaves and add along with the sugar.
Season and bring it to the boil.
If you want the ham, add it now. Simmer for roughly five minutes. Cool slightly and then whack it through the blender.
Green pea soup can be served either hot or cold - but it needs to be heated or cooled quickly to preserve the colour.
If served cold, garnish with chopped mint. If served hot, garnish with cream or fromage frais.
I like it hot with a couple of crusty, buttered cobs (Baps, or Buns)
Enjoy
John
