This utterly delicious soup has a perky zing with the addition of fresh chilli.
Recipe courtesy of Ballymaloe Cookery School
Episode: Bobby's Ireland
Total:
20 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. 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.

More from:

St. Patrick's Day

IDEAS YOU'LL LOVE

Split Pea Soup

Recipe courtesy of Milton Polemides

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Creamy Spring Peas With Pancetta

Recipe courtesy of Food Network Kitchen

Kale Soup

Recipe courtesy of Trisha Yearwood

Split Pea and Smoked Ham Soup

Recipe courtesy of Jeff Mauro

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Asparagus Soup

Recipe courtesy of Guy Fieri

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Cream of Broccoli Soup

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking