Pea and coriander soup
10
10
6
Easy
- 900ml homemade chicken stock
- 50g butter
- 150g finely chopped onion
- 2 cloves garlic, peeled and chopped
- 1 green chilli, deseeded and finely chopped
- Salt and freshly ground pepper
- 450g peas (good quality frozen are fine)
- 10g chopped fresh coriander, plus whole leaves for garnish
- Sugar, for seasoning
- Softly whipped cream, for garnish
1) Bring the chicken stock to a boil and keep warm.
2) Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 mins. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 mins. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top.
