Pea soup

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This pea soup recipe by Marcello Tully is a lovely vegetarian soup that's easy and quick to make. Enjoy this warm soup with the crusty bread suggested, or make toasties to accompany the pea soup for a deliciously hearty meal.

Have a look through our vegetarian recipes for more delicious vegetarian-friendly dishes.

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

Equipment

  • Food processor or blender
  • Fine sieve

Method

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
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

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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