Pea pod soup recipe
I have a bit of an obsession with using any leftover produce at Wright's.
The dozen or so very ripe nectarines and a few spare strawberries made the most delicious jar of jam a couple of weeks ago. A too-small cauliflower with its leaves and the often disregarded tasty stem go into our cauliflower cheese.
And last week I found a recipe for pea pod soup which is really tasty – warm or chilled – and thought it was worth sharing.
It started with a spare bag of fresh peas which are so delicious. It’s fun to sit and pod them when you have time, but then you are left with a large pile of pods and a small bowl of glistening peas. The pods smelt so good and were so fresh that it seemed a shame to not try the recipe.
- 1kg pea pods, ends and any coarse string pulled off, then washed and chopped
- 50g butter
- I large white onion finely chopped
- 2 cloves garlic finely chopped
- Half glass white wine
- Bunch fresh mint or dill
- 1 litre vegetable or chicken stock
- Pinch of fresh nutmeg
- Salt and pepper to season
- Sauté the onion and garlic in the melted butter, add the pea pods chopped finely and stir for a few minutes, add the wine, then the stock and a little seasoning and simmer gently for around 10-15 minutes.
- Blitz in a blender and add a little nutmeg to taste, chop the fresh herbs finely and stir in.
- Add a little cream or creme fraiche if you like if serving warm or chill and have cold if preferred.