Pea soup with Parmesan

Pea soup with Parmesan

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

So simple! Using peas from the freezer, this soup can be made in minutes. It’s fresh and full of colour. A few pieces of soft cheese – like ricotta or feta – are also good scattered on top.

Ingredients

Quantity Ingredient
25g unsaltd butter
2 banana shallots, finely chopped
400g frozen peas
350ml chicken or vegetable stock
150ml double cream
3 heaped tablespoons freshly grated parmesan cheese
sea salt
freshly ground black pepper

Method

  1. Heat a sauté pan until hot, then add the butter and shallots, and sweat for 2–3 minutes, until the shallots have just softened.
  2. Add the peas and stock, and bring to the boil, then reduce the heat and simmer for 2–3 minutes, until the peas are just hot through. Add the cream and Parmesan, and bring to a simmer.
  3. Remove from the heat, carefully pour into a blender and blitz to a smooth purée. Return the soup to the saucepan and season with a touch of salt and plenty of pepper.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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