Spring pea nage

Spring pea nage

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
15 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
80ml vegetable oil
1/2 bay leaf
1 1/2 onions, finely sliced
salt
3 garlic cloves, finely sliced
600g fresh peas
2 sprigs thyme
2 litres White chicken stock
or 2 litres Vegetable stock
pepper

Method

  1. Heat the oil in a heavy-based saucepan. Add the onions, garlic, thyme and bay leaf and season well. Sweat over a low heat until onion is soft and translucent, about 10 minutes.
  2. Add the peas and stock to the pan and bring to the boil. Season again then lower the heat and simmer gently for 10 minutes until the peas are soft. Ladle into a blender in batches and whiz to a very smooth purée. Push the soup through a fine sieve, taste and adjust the seasoning to your liking. Serve immediately or transfer to a container with a tight-fitting lid and refrigerate. The nage will keep in a sealed container in the refrigerator for 2 days or up to 2 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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