French pea soup
SERVES 4–6 CALS PER SERVING 179–119
Ingredients:
- 30 g (1 oz) butter
- 1 large onion, coarsely chopped
- 1 tbsp plain flour
- 500 g (1 lb) frozen peas
- 1.25 litres (2 pints) vegetable or chicken stock
- 1⁄2 tsp caster sugar
- 2 large mint sprigs
- salt and black pepper
- shredded fresh mint, to garnish
Instructions
- First of all, Melt the butter in a large saucepan, add the chopped onion, and cook very gently, stirring occasionally, for about approximately 10 minutes until soft but not coloured.
- Sprinkle in the flour and stir for a further 1–2 minutes, then add the frozen peas, stock, caster sugar, and sprigs of mint.
- After this, Bring to a boil, cover, and simmer gently, stirring occasionally, for around 5 minutes or until the peas are soft. Do not simmer any longer than this or the peas will lose their fresh green colour.
- Remove the mint sprigs and discard. After this, Purée the soup in a food processor or blender until smooth.
- Return the soup to the rinsed-out pan, reheat, and add salt and pepper to taste. Serve hot, garnished with shredded fresh mint
