Pea and Coriander Soup with Demonstration Video by Darina Allen

Serves 6 approximately

1lb (450g/4 cups) peas (good quality frozen are fine)

2oz (50g/1/2 stick) butter or 2 tablespoons of Sunflower Oil

5oz (150g/1 cup) onion, finely chopped

2 cloves garlic, peeled and chopped

1 green chilli, deseeded and finely chopped

1 1/2 pints (900ml/3 3/4cups) home-made chicken stock

2 tablespoons (2 American tablespoons + 2 teaspoons) approx. chopped fresh coriander

salt, freshly ground pepper and sugar

Garnish

softly whipped cream

fresh coriander leaves

Bring the chicken stock to the boil.

Melt the butter on a gentle heat add the onion, garlic and chilli.  Season with salt and freshly ground pepper and sweat for 3-4 minutes.  Cover with the hot stock. Bring to the boil with the lid off, add the peas and cook for 3-4 minutes approximately or until the peas are just tender.  Add the coriander and liquidise.  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.

Note – Serving Suggestion

Pea Soup

To serve, put a few fresh peas and pea shoots into a wide soup bowl.  Put the soup in a jug – each guest pours soup into the bowl themselves.

Variation

Pea and Bacon Soup

Add a few tiny crispy lardons of bacon to the peas.

Note

Chilled Pea and Coriander Soup

This soup is also good chilled but be particularly careful not to overcook.  The texture should smooth and silky, the consistency should be thin so add a little more stock if necessary.

N.B. cold soups should be served in small chilled bowls.

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