Fresh Pea Soup

Name: Fresh Pea Soup
Yield: Serves 4 to 6
Cuisine: United Kingdom
Ingredients: 3 pints (1.7 litres) chicken stock; 2–2½ lb (1–1.25 kg) fresh peas, shelled; 1 sprig mint; 2 oz (50 g) butter; 2 tablespoons flour; 1 onion, finely chopped; 3 leeks, finely chopped; 8 fl oz (250 ml) double or single cream; Salt and freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

If the peas are particularly young and fresh, water may be preferable to chicken stock as a cooking liquid. The heart of a small lettuce, finely sliced, may replace the onion for added freshness of flavour. This soup is also delicious chilled.

Ingredients

3 leeks, finely chopped
1 onion, finely chopped
2 oz (50

Europe
United Kingdom
Starter
Soup

Method

Sauté the leeks and onion in the butter in a heavy saucepan until tender. Sprinkle in the flour and stir to mix. Stir in the stock, bring to the boil and add the mint and peas. Cook, covered, for about 15 minutes, until the peas are tender. Remove the mint. Purée the mixture through a food mill or in batches in an electric blender. Return to the clean pan. Bring to the boil and add salt and pep