About this recipe:Herbs de Provence and Marsala wine transform a regular pea soup into a luxurious starter. Drizzle over some chilli-infused oil or serve with small strips of fried pancetta, sauteed fennel or crab meat. This soup is delicious served hot or at room temperature.
2 small shallots, finely chopped
3 teaspoons mixed herbs de Provence
120ml dry Marsala wine
350g fresh green peas
700ml vegetable or chicken stock
1 tablespoon freshly chopped parsley
125ml single cream
1 tablespoon lemon juice
salt and pepper, to taste
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Method Prep:5min › Cook:15min › Ready in:20min
Melt butter in a large saucepan over medium heat; add the shallots and herbs de Provence. Cook until the shallots have softened, about 2 or 3 minutes.
Pour in Marsala wine and allow the alcohol to evaporate. Add peas and stock; bring to simmering point and cook until the peas are tender, about 10 minutes. Stir in chopped parsley.
Remove from heat and transfer the soup into a blender or food processor; puree until smooth. Add cream and lemon juice; adjust seasoning to taste.
Serve in small bowls with a pinch of freshly ground pepper or dried chilli and a drizzle of oil.