Recipe courtesy of Ballymaloe Cookery School
Pea and Coriander Soup
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 577 mg
This utterly delicious soup has a perky zing with the addition of fresh chilli.
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 577 mg
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.
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