Fresh green pea and cucumber soup

Name: Fresh green pea and cucumber soup
Yield: To serve six
Cuisine: Northern Europe
Ingredients: 900 g (2 lb) peas in their pods; a cucumber; 1 lettuce (cos if possible); 2 onions; 2 sprigs mint; 1.2 litres (2 pints) chicken stock, home-made or made with a stock cube; salt and pepper; salt and pepper; 25 g (1 oz) flour; 25 g (1 oz) butter; 25 g (1 oz) butter; 150 ml (½ pint) creamy milk; 3 tablespoons cream; parsley

Preparation info

To serve
six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This is one of the very best traditional summer soups and perfect for peas that have got a bit too old and starchy to eat on their own. If fresh peas are hard to come by, frozen peas make a reasonable substitute.

Ingredients

900 g (2 lb) peas in their pods
a cucumber
1<

Europe
United Kingdom
Soup
Summer

Method

Shell the peas. Peel and slice the cucumber. Shred the lettuce - you can keep the inner heart for later sandwiches or salad. Chop the onions fairly finely.

Melt the butter in a large pan and soften the chopped onions for 5 minutes. Add the remaining vegetables and the mint and allow to wilt in the butter, for about 5 minutes more before adding the chicken stock. Season as necessary with