Pea & savory soup
Ideal for a summery starter or light lunch
Difficulty and servings
Preparation and cooking times
Cook 50 - 1 hr
- Shell the peas, reserving about 12 pods, which you should wash thoroughly and top and tail.
- Melt the butter in a saucepan, tip in the onion and gently fry for about 10 minutes. Throw in the peas, the 12 pods and the savory. Stir, then pour in 750ml/11⁄4 pints boiling water and bring to the boil. Reduce to a gentle simmer, cover and cook for 8-10 minutes until the peas are tender but still bright green.
- Tip half the contents of the pan into a blender or food processor and whizz to a purée. Push the purée through a fine sieve into a clean pan (to eliminate stringy bits), then repeat with the other half of the soup. Stir and season to taste.
- Gently reheat the soup, check the seasoning once more and serve with or without a swirl of cream.
Per serving
200 kcalories, protein 9g, carbohydrate 16g, fat 12 g, saturated fat 7g, fibre 6g, salt 0.2 g
Recipe from Good Food magazine, June 2002.
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http://www.bbcgoodfood.com/recipes/2347/
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Ingredients
- 1¼kg peas in their pods
- 50g butter
- 1 large onion , chopped
- 1 tbsp chopped summer savory
- single or double cream , to serve (optional)
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Difficulty and servings
Preparation and cooking times
Cook 50 - 1 hr
Ingredients
- 1¼kg peas in their pods
- 50g butter
- 1 large onion , chopped
- 1 tbsp chopped summer savory
- single or double cream , to serve (optional)
Per serving
200 kcalories, protein 9g, carbohydrate 16g, fat 12 g, saturated fat 7g, fibre 6g, salt 0.2 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
