Adam Byatt

Pea Stock

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Preparation info
  • Makes about

    2 litres

    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends
How To Eat In

By Adam Byatt

Published 2010

  • About

This simple chef’s recipe, adapted for use at home, will help elevate your pea soup or minestrone to another level.

Ingredients

  • pods from 2 kg shelled fresh peas
  • 1 sprig mint
  • 1 sprig

Method

  1. Put all the ingredients into a large pan and bring to the boil over a high heat. Simmer slowly, uncovered, for 40 minutes and no more.
  2. Pass the stock through a fine sieve and store in an airtight container in the fridge once cooled (it will keep for up to 5 days). The stock can also be frozen.