Pea and Lavender Soup
Member recipe

Pea and Lavender Soup

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Servings

Serves 4

A traditional soup with a twist!

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Ingredients

  • 1 tbsp olive oil
  • 25gm butter
  • 1 medium onion, peeled and finely chopped
  • 750gm peas
  • Half a teaspoon of dried lavender flowers
  • three quarters of a litre vegetable stock
  • Add a little salt to taste
  • 125gm of double thick cream [or natural yoghurt], (for serving)
  • A few lavender flowers (for decoration - about 4 per bowl)

Method

    1. Gently heat the oil and butter in a large saucepan. Add the chopped onion and cook on a gentle heat until the onion is soft but not brown
    2. Add the lavender flowers and cook for a further minute
    3. Add 3/4 of the peas, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium heat for 10 minutes.
    4. Blend the soup in a food processor, it will have a thick puree consistency
    5. Return the puree to the pan, season with salt pepper add the remaining peas and stock cook for a further five minutes
    6. Pour the soup into the bowls, add a spoon of fresh cream and sprinkle 3 or 4 flowers on top, not too many as they can be quite strong

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