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pea soup

DSC_0143 I told you I was pea mad.DSC_0175


I fail every time to weigh and measure ingredients for soup. Not once have I actually followed a recipe. Chuck it in and blitz is my philosophy. So bearing that in mind here is a list of tasty things to get your green soup green. Excellent. The important thing to remember is that you don’t want to lose the beautiful green colour, therefor cooking time is minimal. I sweat the onions and garlic in a little olive oil until softened before adding the veg and stock. bring to the boil for about 5 minutes then take of the heat and blend well. If you are using potato or celery you can add these in with the onions as they will take longer. The rest you want to just cook and no more.

white onion, chopped

garlic, finely chopped

chicken or vegetale stock

peas, and lots of them!

celery, finely chopped

broccoli, broken into small heads

potato, grated

rocket and spinach, only add in the last minute of cooking otherwise it will go brown

french beans, chopped


pesto, a big dollop at the end will work wonders

herbs of your choice

salt and pepper

double cream, stir in at the end of you are feeling indulgent

Serve with lots of toasted bread, baguette, biscuits, cheese and parma ham. A tasty trick is to wrap fine breadsticks with strips if parma ham and bake in the oven at 200C for around 5 minutes until the ham crisps up.  Serve with soup on a particularly cold day.

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  • ravioli and an obsession | EIGHTEEN - […] many times have I told you about my love of peas. The time I made pea macarons? Or pea soup? Lets face it. I am a big fan. And there is very rarely a time when we don’t have a huge bag […]ReplyCancel

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