This recipe is courtesy of James Tanner on BBC Recipes.
Had 500kg of frozen peas in freezer. I have no idea why, as J doesn’t eat them. And this seemed like a good way to get rid of them, plus have lunches for rest of week.
This was the only recipe I could find without mint, or some other (far odder!) ingredient I don’t have to hand.
I used soy single cream rather than double cow cream. And there will be no mint garnish in my lunch box tomorrow. But otherwise have followed the recipe..
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
1 tbsp olive oil
1 clove garlic, chopped
½ onion, chopped
200g/7oz frozen peas
300ml/10fl oz hot chicken stock (vegetarians may substitute vegetable stock)
50ml/2fl oz double cream
salt and freshly ground black pepper
mint leaf, to garnish
1. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, until softened.
2. Add the frozen peas and chicken stock and bring to the boil. Reduce the heat and simmer for ten minutes.
3. Add the cream and use a hand blender to liquidise the soup.
4. Season, to taste, with salt and freshly ground black pepper and serve in a warm bowl, garnished with a mint leaf.