About this recipe:Very easy, elegant and light soup. Ideal as a starter, or for lunch. Most ingredients you will already have, ready in 15 minutes. Very easily doubled or halved.
1 (500g) bag frozen garden peas
5 medium potatoes, peeled and diced
1L (1 3/4 pints) chicken stock
4 tablespoons pesto
salt and freshly ground black pepper to taste
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Method Prep:5min › Cook:15min › Ready in:20min
Place peas, potatoes and stock in a large saucepan, bring to the boil, then simmer until potatoes are soft, approximately 10 minutes.
Use a blender to purée about 2/3 of the soup, or all if you prefer a smooth soup. Stir in pesto, and season with salt and pepper to taste. Serve on its own or with a drizzle of olive oil, a fresh grating of Pecorino Romano and some crusty bread.