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Pea Soup     HT   SP  British   40mins

Serve 4     Hot  Vegetable  Vegetables  Soups Starter  Hors d'oeuvre  Gluten Wheat free Britain  Europe 

 

Ingredients

350g/1oz Frozen peas

2 Medium sized Potatoes, diced

1 large Onions, chopped

50g/2oz Butter

900ml/30fl.oz. Fresh Chicken Stock

2 Egg Yolks, beaten

Salt & Pepper

Cayenne Pepper

Lemon Juice

Chopped Fresh Parsley or Chives to garnish

 

Instructions

 

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 5 minutes. 

 

2. 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.

 

5. Sprinkle with chopped parsley or chives just before serving.

 

 

 

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