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Pea Soup - Gluten Free

Pea Soup - Gluten Free

By Cook with LisaPublished on 24 April 2022If you find that the soup is too thick after you have blended, pour in a little water to thin out the liquid - alternatively you can pour the soup through a fine meshed sieve.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 1 tbsp of olive oil
  • 4 shallots, finely chopped
  • 1 celery stick, cut in half
  • 1 chicken stock cube, dissolved in 1 pint of boiling water
  • 1 vegetable stock cube, dissolved in 1 pint of boiling water
  • 1000 g of frozen peas
  • 1 tbsp of creme fraiche, to garnish
  • 1 sprig of mint, to garnish

Method

  • Step 1

    Finely chop the shallots and cut the celery stalk in half.

  • Step 2

    Place a sauce pan on the stove with the olive oil, sauté over the shallots until translucent, add the celery stalk and season lightly with salt and white pepper.

  • Step 3

    Add the frozen peas and stir for about 2 minutes.

  • Step 4

    Dissolve the chicken & vegetable stock cubes in 2 pints of boiling water, then pour into the sauce pan, bring to the boil then reduce to a medium – high heat and cook for 20 minutes.

  • Step 5

    Remove from the heat, discard the celery stalk and blend either in a liquidiser or hand held blender.

  • Step 6

    Place in individual serving bowls with a drizzle of olive oil for garnish and some homemade croutons and serve with a dollop of yogurt or crème fraîche, if you like.