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