Essex pea soup recipe
Essex Pea Soup recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|300 g||fresh peas in pods|
|1 large||onion, peeled and finely chopped|
|1 liter(s)||vegetable stock|
|mint or spearmint leaves, about 10-12|
|salt and fresh ground pepper, to taste|
|chopped parsley, to garnish|
Because this recipe uses the peas and their pods, it is essential that the peas are freshly picked, bright green and glossy. Many pea farmers are Essex-based and fresh peas easily obtained. If the pods are mature, grey and roughly textured, they will be too fibrous and tough and therefore unsuitable.
Remove the peas from their pods. Wash the pods and remove any woody stalks, hard or fibrous bits.
Place the butter in a large pan and add the onion and fry until soft and transparent. Add the peas and pods and cook for a few minutes. Add the stock and mint leaves. Bring to the boil and cook at a simmer until tender.
Blend the cornflour with a little milk until it forms a smooth paste. Add to the soup with the remaining milk. Heat gently until it boils and simmer for several more minutes.
Cool and liquidise the soup. Return to the pan, reheat and serve sprinkled with a little chopped parsley.
About the recipe:
In British cuisine there are pea soups and pea pod soups. This is a combination of the two styles. By nature, a summer soup.
ca. 30 min
Grade of difficulty:
Calories per portion:
Tags: recipe, Essex pea soup recipe, diy, how to cook, prepare Essex pea soup recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com