Pea soup may not seem like the best thing but trust me when I say that it is super delicious. If you like mushy peas you will absolutely love this. When served with our homemade flatbread it is one of those dishes that becomes a luxury. Don’t settle for garden peas, marrowfat peas are a must! If you want to make the recipe vegan just swap out the beef stock for a vegetable stock, and use a suitable cream and butter, it will still be really tasty!
Groundnut Oil (drizzle)
Stock Cube (300ml)
Garlic Puree (1tsp)
Sea Salt (Pinch)
Dried Basil (Pinch)
Marrowfat Peas (2 tins)
Cream (Drizzle - Optional)
Finely chop up an onion then add a drizzle of oil to a pan, and a little butter to sautée until lightly caramelised.
Meanwhile dissolve a stock cube with 300ml of water, add some garlic puree, dried basil, and black pepper.
Add the tins of marrowfat peas to your caramelised onion and then add the stock.
Let it simmer for 5 minutes to soften the peas.
Once it has cooled place it in the blender and blitz it up.
Put it back on the heat and add a little water to loosen the soup up, warm it, drizzle with cream if you’d like and serve with some yummy bread. Enjoy!