Pea and Parsley Soup2014-09-15
- Servings : 6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Fresh, frozen, canned or dried, the humble pea has long been a favourite vegetable. Peas are an excellent source of dietary fibre and vitamin C. One 3⁄4 cup serving of peas contains more protein than a whole egg or tablespoon of peanut butter
- 1 tbsp olive oil, plus extra to garnish
- 20g butter
- 1 onion, finely chopped
- Thyme sprig, leaves only, chopped
- 1ltr vegetable stock
- 500g fresh shelled peas, or frozen peas
- 20g parsley, chopped
- Salt and freshly ground pepper, to taste
Heat the oil and butter in a large saucepan over a medium-low heat and sweat the onion with the thyme until soft and translucent, about 10 minutes.
Add the stock, peas and parsley. Season with salt and pepper, bring to a simmer and cook for 5-10 minutes, or until the peas are very tender.
Cool slightly, then purée the soup in a food processor until smooth. Return the soup to the pan, adjust the seasoning and heat through.
Ladle the soup into warmed bowls. Serve with fresh mint and black pepper.