Pea soup
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
Equipment
- Food processor or blender
- Fine sieve
Method
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
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Pea soup
