This utterly delicious soup has a perky zing with the addition of fresh chilli.
Recipe courtesy of Ballymaloe Cookery School
Episode: Bobby's Ireland
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
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

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Hot and Sour Soup

Recipe courtesy of Tyler Florence

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword