Hot or Chilled Garden Pea Soup

Why write out a recipe with not much cooking involved one might ask? Well, even the simplest of dishes often needs an element that has taken a long time to cook.




In this recipe, it’s all about the stock. You definitely need to make a chicken stock. But large chicken stock will make so may things, it is totally worth bothering.

I always try to roast a chicken at some point during the week. It feeds a family of four for two days and having a good chicken stock in the fridge is a must.

THE STOCK

1 large heavy bottom pot

Chicken carcass

2 Carrots

2 celery sticks

3 peppercorns

1 onion skin on, split in half


Cover the carcass with water, bring to the boil, put the lid on and put in the ESSE for 4 hours at 140 degrees.

THE SOUP

1 small white onion or 2 banana shallots finely chopped

1 small clove garlic finely sliced

1lb fresh peas – ‘tis the season to pod some peas

1 baby gem lettuce washed and shredded

1 ladle chicken stock

3-4 sprigs of mint

Sauté the onion and garlic in good slug of Olive Oil until soft. Add a ladle full of chicken stock and bring to the boil. Turn the heat down and add the fresh garden peas (or frozen petit pois as an alternative). Simmer for a few minutes. Add the lettuce just to wilt. Remove from the heat and add the sprigs of mint. Add another 8 ladles of chilled chicken stock, blend until smooth and season with salt and pepper and a tiny spritz of lemon. Not too much. One little squeeze just to keep the colour. If you have a Nutri Bullet you will get a very smooth soup. If it’s not very smooth, pass the soup through a sieve. Chill for 2 hours. Serve chilled.

I made another version of this with peas and new season’s asparagus ( 1 bunch asparagus and 500g peas) and it was just as delicious.