Pea Soup - Gluten Free
By Cook with LisaIf 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.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 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
6 stepsStep 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.