Pea, Chilli and Coriander Soup
This utterly delicious soup has a perky zing with the addition of fresh chilli. For a different variation, add a few tiny crispy lardons of bacon to the peas.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the soup
900ml homemade chicken stock
450g peas (good quality frozen are fine)
50g butter (or use 2 tbsp of sunflower oil)
150g onion, finely chopped
2 cloves garlic, peeled and chopped
1 green chilli, deseeded and finely chopped
2 tbsp approx. chopped fresh coriander
Salt, freshly ground pepper and sugar
To garnish
Softly whipped cream
Fresh coriander leaves
Method
Bring the chicken stock to the boil.
Melt the butter on a gentle heat add the onion, garlic and chilli.
Season with salt and freshly ground pepper and sweat for 3-4 minutes. Cover with the hot stock.
Bring to the boil with the lid off, add the peas and cook for 3-4 minutes approximately or until the peas are just tender. Add the coriander and liquidise.
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.
To serve, put a few fresh peas and pea shoots into a wide soup bowl. Put the soup in a jug – each guest pours soup into their bowl themselves.
