Pea and Coriander Soup

We make this soup at the cookery school; it is such a fast, great recipe; this has to be one of my favourites.


  • 50g (2oz) butter
  • 150g (5oz) onion, chopped
  • 2 garlic cloves, chopped
  • 1 red or green chilli, deseeded and chopped
  • Salt and pepper
  • 850ml (1 1\2 pints) chicken or vegetable stock
  • 450g (1 lb) peas (good frozen ones are fine)
  • 2 tbsp chopped coriander


  1. Melt the butter, add the onion, garlic and chilli, season with salt and pepper , cover with a butter wrapper or greaseproof paper, put on the lid and sweat over a low heat for 3 or 4 mins,or until the onions are cooked. 
  2. Then add the stock, turn up the heat to high and bring up to the boil. 
  3. Add the peas and cook very rapidly, making sure to remove the lid as soon as it comes to the boil, (keeps the fresh green colour)for only about2 or 3 mins,or until the peas are cooked. 
  4. Add the coriander and immediately liquidise. 
  5. Check seasoning.

**NOTE Like most soups, this freezes really well.

**NOTE Avoid prolonged boiling and simmering of this soup to retain the fresh green colour,