Recipe courtesy of Ballymaloe Cookery School
Pea and Coriander Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 224
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 8
- Cholesterol
- 34
- Sodium
- 577
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 1/2 pints (900 milliliters/3 3/4 cups) 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
- 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.