Spring Pea Soup
Photography by Becky Nunes.
Serves: 6
INGREDIENTS
3 tablespoons butter
1 large onion, diced
750 ml good quality chicken stock
750 grams baby peas grating of fresh nutmeg
1 cos lettuce, shredded
250 ml milk
sea salt and freshly ground pepper
100 ml cream
METHOD
Melt the butter in a large heavy-based saucepan over a medium heat. Add the onion and sauté until tender. Add the chicken stock, peas and the nutmeg. Simmer until the peas are cooked.
Add the lettuce and the milk and cook until the lettuce is wilted. Place a third of the soup in a food processor or a blender and purée until smooth. Tip the blended soup back into the saucepan and process the remaining two batches. Season well.
Reheat the soup just before serving, adding a squeeze of lemon juice if desired. Ladle the soup into warm bowls and serve with a swirl of cream. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.