Directions
This utterly delicious soup has a perky zing with the addition of fresh chilli.
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
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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By Axelboot
Vancouver, BC
on March 08, 2013
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Just made this soup. While it is very tasty, it lacks a "zing".
I made the error of using 2 jalapeño peppers instead of the green chilis.
There was no spicy nature to the soup, so I tried to add 1/2 tsp of cayenne, but it isn't the same.
I'll try it again with the actual green serrano chilis since it is a very easy soup to make.
By wheaten1
La Verkin, UT
on March 17, 2012
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Fabulous soup and so easy to make. I don't like spicy food, so I left out the chilis, but it didn't change a thing!
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