> Recipes > Pea shoot

Pea soup

Pea soup

PT55M

1
In a pan, melt the butter and add the diced onions. Fry the onions on a low heat for approximately 5 minutes, stirring occasionally so they don’t brown
  • 50g of butter
  • 200g of onion
2
Stir in the mild madras curry powder and allow to cook for a further 2 minutes
  • 1 tbsp of mild madras curry powder
3
Place the peas in a pot and add a litre of cold water. Bring to the boil and cover with a lid. Gently simmer for 5 minutes and then drain
  • 1000g of frozen peas
4
Place the peas with the curried onions in a blender or food processor and blitz into a smooth purée
5
Pass the purée through a fine sieve (you can use the back of the ladle to gently push the purée through the sieve)
6
Put the purée in a clean saucepan and add the cream, salt, sugar and Tabasco to taste and bring to the boil. Serve with some warm crusty bread
  • 800ml of double cream
  • 5g of salt
  • 5g of caster sugar
  • 1 tsp Tabasco
  • crusty bread

Ingredients

Metric

Imperial

  • Pea soup

    • 1000g of frozen peas
    • 50g of butter
    • 200g of onion, diced
    • 1 tbsp of mild madras curry powder
    • 800ml of double cream
    • 5g of salt
    • 5g of caster sugar
    • 1 tsp Tabasco
    • crusty bread

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