Pea and Herb Soup

Name: Pea and Herb Soup
Yield: Serves 6
Ingredients: ½ oz / 15 g butter or 1 tbsp sunflower oil; ½ oz / 15 g butter or 1 tbsp sunflower oil; 2 pt / 1.15 l vegetable or chicken stock; 3–4 oz / 85–110 g potatoes, peeled and diced; 1 small cucumber, chopped; 1 small lettuce, chopped; 8 oz / 230 g pea pods, chopped (optional); 1 celery stalk, trimmed and chopped; 2 shallots or 1 small onion, peeled and chopped; 2 shallots or 1 small onion, peeled and chopped; 6 oz / 170 g fresh peas; handful of any of the following: parsley, chervil, purslane, rocket, basil, watercress, chopped; handful of any of the following: parsley, chervil, purslane, rocket, basil, watercress, chopped; handful of any of the following: parsley, chervil, purslane, rocket, basil, watercress, chopped; handful of any of the following: parsley, chervil, purslane, rocket, basil, watercress, chopped; handful of any of the following: parsley, chervil, purslane, rocket, basil, watercress, chopped; handful of any of the following: parsley, chervil, purslane, rocket, basil, watercress, chopped; 2 pt / 1.15 l vegetable or chicken stock; cream (optional); salt; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

½ oz / 15 g butter or 1 tbsp sunflower oil

Soup
Gluten-free
Vegan

Method

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