Susan Campbell, Caroline Conran

Fresh Pea Soup

Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing
Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

  • 2 lbs fresh peas
  • 1 bunch spring onions
  • ½ chicken st

Method

Shell the peas and cook them with the chopped spring onions in the stock. When tender, sieve finely or put them through a mouli or liquidiser. Add the milk and heat through. Season. Serve with a tablespoon of cream and a sprinkling of chopped chives on each bowl. This is also good cold.