We make this soup at the cookery school; it is such a fast, great recipe; this has to be one of my favourites.
Ingredients
- 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
Method
- 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.
- Then add the stock, turn up the heat to high and bring up to the boil.
- 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.
- Add the coriander and immediately liquidise.
- 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,