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Pea & savory soup

Pea & savory soup

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  • Preparation and cooking time
    • Cook: -
  • Easy

Ideal for a summery starter or light lunch

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal200
fat12g
saturates7g
carbs16g
sugars0g
fibre6g
protein9g
low insalt0.2g
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Ingredients

  • 1 ¼kg peas in their pods
  • 50g butter
  • 1 large onion , chopped
  • 1 tbsp chopped summer savory
  • single or double cream , to serve (optional)

Method

  • STEP 1

    Shell the peas, reserving about 12 pods, which you should wash thoroughly and top and tail.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Gently reheat the soup, check the seasoning once more and serve with or without a swirl of cream.

Goes well with

Recipe from Good Food magazine, June 2002

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