About this recipe:With an abundance of summer garden peas in June and July, look no further than this delicious pea soup to use up your excess bounty. This soup is wonderful served hot or cold for a light lunch or as a lovely starter for a family meal. Enjoy with some fresh crusty bread.
1 large onion, chopped
450g fresh garden peas
salt and pepper, to taste
150ml double cream
basil oil, to garnish
chopped fresh chives, to garnish
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Method Prep:10min › Cook:10min › Ready in:20min
In a saucepan over a low heat, melt the butter and cook and stir the onions for about 10 minutes until soft. Do not allow the onions to brown and lower the heat if necessary.
Add the peas then season with salt and pepper and cook for a further 8 minutes, turning the peas frequently until soft.
Purée the soup with a handheld liquidiser then push the soup through a sieve into a clean saucepan. Add the 570ml water followed by the double cream and cook and stir over a medium heat.
Just prior to serving, remove from the heat and ladle into 4 bowls, drizzle each with some basil oil and garnish with some chopped fresh chives.