Fresh Shelled Pea Soup
This soup is a lovely dark green colour and has all the wonderful ingredients and flavours of peas à la Française – peas, spring onions, lettuce and bacon – blended into a velvety smooth soup.
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This recipe is from The Delia Collection: Soup
First of all, in a large saucepan melt the butter and gently saute the chopped spring onions, lettuce, bacon and spinach for about 5 minutes, then add the peas and some salt and stir everything together.
Then pour in 1¼ pints (725 ml) boiling water from the kettle.
Next, add the sugar, put on a lid and let the peas simmer gently for 10-15 minutes, or until they are soft. Now allow the soup to cool a little, then whiz it to a purée in batches in a blender until smooth. You'll find it helpful to have a bowl handy to put the first batch in.
Taste and season with more salt (if it needs it) and freshly milled black pepper, then gently reheat.
Stir the mint into the soup and serve in hot bowls, garnishing each one with a teaspoon of crème fraîche and a little freshly grated nutmeg just before serving.
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Soup may not be the first thing that comes to mind when you're deciding what to do with a glut of summer courgettes, but they do produce the lightest soup imaginable - and the watercress pesto adds the final flourish.
A brilliant soup that probably includes your five a day in one bowl! Serve it warm or chilled depending on the weather.
Creamy and full of spring goodness, this easy, fresh-tasting soup is destined to feature in your regular repertoire after just one tasting.
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