Garden Pea Soup
For years it has always been a hassle and a half to make a successful and vibrant green Garden Pea Soup. It does not matter if you use fresh or frozen peas, the problem is that the peas turn yellow if you over cook the soup and do not move fast enough to blend, pass and cool the soup. At the restaurant my workstation use to be crowded with as many ice buckets as I could lay my hands on to ensure a green soup.
All of that was hard work and has put me off from making pea soup. Until I found a method and a piece of machinery that solved all my problems and the best of all is that it takes a third of the time to make. This Garden Pea Soup is a fantastic recipe to have at hand, as it could be made incredibly quickly and your guest will think that you have gone to a lot of trouble to prepare it for them. I use the thermomix to make this soup, as I believe it’s the secret to a vibrant green and tasty Garden Pea Soup. Another one of my secrets and beliefs is to restrict the number of other ingredients to ensure that your soup retains the supreme taste of the peas.
- 300g frozen garden peas
- 300g vegetable or white chicken stock
- 50g double cream
- salt and fresh cracked black pepper
For the best results bring the chosen stock to the boil before you blend the peas.
Weigh the peas and put them directly into the Thermomix bowl. Season with the salt and cracked black pepper. Insert the thermomix spatula and blend the peas for 30 seconds on speed 10.You will get pea snow. Scrape the sides down.
Add the boiling stock, set the timer to 4 minutes, 100°C at speed 4.
Add the double cream ,adjust the seasoning if needed. Blend the soup for 1 minute on speed 8.
You will find that the soup is fine enough and does not need passing. Pour the soup into serving cups, drizzle with extra virgin olive oil and serve with pea tops.
Makes 4 small or two large portions