Pea and Herb Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • ½ oz / 15 g butter or 1 tbsp sunflower oil
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Heat the butter or oil in a large saucepan, and gently fry the shallots or onion without browning. Add the celery, pea pods (if using), lettuce, cucumber, potatoes and stock. Bring to the boil, and simmer until the celery and potatoes are tender. Add half the herbs, and cook for a few minutes more. Make a purée of the soup in a blender or food processor, and sieve into a clean saucepan. Add the