Pea and Coriander Soup

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 1/2 pints (900 milliliters/3 3/4cups) homemade chicken stock
  • 2 ounces (50 grams/1/2 stick) butter
  • 5 ounces finely chopped (150 grams/1 cup) onion
  • 2 cloves garlic, peeled and chopped
  • 1 green chilli, deseeded and finely chopped
  • Salt and freshly ground pepper
  • 1 pound (450 grams/4 cups) peas (good quality frozen are fine)
  • 2 tablespoons chopped fresh coriander, plus whole leaves for garnish
  • Sugar, for seasoning
  • Softly whipped cream, for garnish
Directions

This utterly delicious soup has a perky zing with the addition of fresh chilli.

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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    This recipe is featured in:

    St. Patrick's Day