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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An old fashioned soup, which I find so satisfying, from a recipe book entitled The National Trust - Recipes From The Dairy. Use fresh shelled peas where possible, frozen will do if you can't get hold of the fresh. Ingredients:
2 lbs fresh peas, shelled |
1 tablespoon butter |
1/4-1/2 teaspoon sugar |
salt |
fresh ground black pepper |
12 mint leaves |
3 cups chicken stock |
1 cup light cream |
fresh lemon juice |
Directions:
1. Put the peas into a 6 cup preserving jar,layering them with the butter, sugar, seasoning and mint leaves.
2. Close tightly and stand the jar in a deep stockpot filled with sufficient water to come two-thirds of the way up the side of the jar.
3. Bring to a simmer and cook, uncovered, for 30 minutes.
4. Empty the contents of the preserving jar into a food processor and blend for about 3 minutes.
5. With the machine still in motion, gradually add about half the stock, or as much as the capacity of the machine can cope with.
6. Rub the puree through a sieve into a pan, add the remaining stock and cream, then reheat the mixture.
7. Season to taste, balancing the sugar,lemon juice, salt and freshly ground black pepper to your liking.
8. Serve hot.
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