Pea Soup HT SP British
Hot Vegetable Vegetables Soups Starter Hors d'oeuvre
Gluten Wheat free Britain Europe
2 Medium sized
900ml/30fl.oz. Fresh Chicken Stock
2 Egg Yolks,
Parsley or Chives to garnish
1. Put the
frozen peas, diced potato and chopped onion in a small saucepan. Add
the butter and 150ml/15 fl. oz. of the chicken stock and stir. Cover and allow vegetables to cook very gently over a medium heat for
Remove the cover and continue to
simmer, stirring, until the onions and potatoes are soft. Add
just enough stock from time to time, to keep the vegetables moist.
3. Purée the
vegetables in a food processor, or pass through a sieve.
4. Combine the
beaten egg yolks and cream in a bowl placed over a pan of very hot
water. Add the puréed vegetables and remaining hot stock. Cook the soup over
simmering water, stirring all the time, until thick and smooth. Do not let the soup come up to the boil. Season with salt, freshly
ground black pepper, and a pinch of cayenne
pepper or lemon juice.
with chopped parsley or chives just before serving.
Soup Recipes |
Hors d'oeuvre Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.