Fresh pea & lovage soup
Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint. This soup is lovely either hot or chilled on a summer day
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Plus podding and cooling
Vegetarian
- Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.
- Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.
- If you're eating the soup hot, bring to a gentle simmer but don't boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).
Per serving
251 kcalories, protein 9g, carbohydrate 16g, fat 17 g, saturated fat 10g, fibre 7g, sugar 5g, salt 0.25 g
Recipe from Good Food magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/757640/
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Ingredients
- approx 2.5kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
- 100g unsalted butter
- 175g spring onions
- 1 garlic clove , finely chopped
- 1½l vegetable stock
- 100g crème fraîche
- bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
- olive bread , thickly sliced, to serve
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78
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Plus podding and cooling
Vegetarian
Ingredients
- approx 2.5kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate
- 100g unsalted butter
- 175g spring onions
- 1 garlic clove , finely chopped
- 1½l vegetable stock
- 100g crème fraîche
- bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
- olive bread , thickly sliced, to serve
Per serving
251 kcalories, protein 9g, carbohydrate 16g, fat 17 g, saturated fat 10g, fibre 7g, sugar 5g, salt 0.25 g
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14 May 2011
caroline commented on this recipe
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13 June 2011
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15 June 2011
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