Cream of Pea Soup

Preparation info
  • Serves


    • Difficulty


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By Neil Perry

Published 2005

  • About

This is a classic puréed soup. It relies on the fresh sweetness of the peas. Now that can be a problem, as a lot of the time peas are too big and old and their flavour is more bitter than sweet, and they also get woody at that stage. So, particularly as this is a purée, it can be better to use frozen peas. They have been picked, processed and frozen within hours. The other thing that is good to do if you can be bothered is pass the soup through a sieve; it will give you a silkier texture. I