Click & Collect and Mother's Day orders placed now are for collection on Friday 12th March.

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.

Pea pods, illustrated by Leigh Sinclair

  • 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
  1. 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.
  2. Blitz in a blender and add a little nutmeg to taste, chop the fresh herbs finely and stir in.
  3. Add a little cream or creme fraiche if you like if serving warm or chill and have cold if preferred.