Cream of Pea Soup

Peas are an excellent source of protein, Vitamin B complex and Vitamin A, C and lutein.

 

 

  • 300g peas (fresh or frozen)

  • 1 shallot or 3 spring onions or ½ small onion

  • ½ tablespoon spelt, wheat or rice flour

  • 700ml vegetable stock (e.g. Marigold or Kallo)

  • 50ml cream or coconut milk or dairy free cream

  • 3 tablespoon fresh tarragon, finely chopped or 1 ½ tbsp dried tarragon

  • 20 sugar peas or mangetout

  • 4 eggs (optional)

  • Sea salt or herb salt

  • Cider-, rice or wine vinegar

  • Butter or extra virgin olive oil

 

Dice shallot, spring onions or onion finely. Fry the shallot, spring onions or onion in the butter or oil over low heat until they are soft, add peas and dust with some flour. Add vegetable stock and cook peas until soft. Add cream or coconut milk or nut dairy free cream and tarragon, bring to the boil again, switch off and puree the soup. Season with sea salt or herb salt. Add 1 tablespoon of butter or oil.

Cut sugar peas or mange tout in 3cm or 1" pieces and cook in saltwater for 3 minutes, drain.

Serve soup with sugar peas or mange touts and one poached egg each (optional)

 

 

Optional

To make poached eggs boil some water, add salt and some vinegar. Reduce heat, for 4 eggs; crack one each into four small cups or bowls. Lower the lip of each cup ½ inch below the surface of the water. Let the egg flow out. Or gently slide the egg into the water, holding bowl as close to the water surface as possible. Leave the eggs in the water for 3 minutes or longer, it depends how firm you want the egg yolk.

 

 

Enjoy!

 

Serves 4

 

Note:

-        Lutein is a yellow or orange pigment found in some fruit and vegetables and is necessary for good vision.

-        1 pound of green peas in the pod yields about 1 cup when shelled.

 

 

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