MAXINE GORDON makes a delicious soup in minutes
SOUP may not be top of your menu during summer, but this recipe is perfect for a light lunch or supper.
Best of all, it is made in moments, leaving plenty of time to enjoy the sunshine.
It was my daughter Eva who first rustled up this recipe, from How To Cook (Doring Kindersley) which really is a brilliant book for beginners.
That recipe suggests adding chopped mint at the end, which would certainly lend it a fresh and summery note.
But if you fancy something more savoury, omit the mint and finish with a few shavings of Parmesan; its salty tang is the perfect foil to the sweetness of the peas.
Lovely with a basket of hot, garlic bread.
Easy-peasy pea soup
Ingredients:
4 spring onions, sliced (or finely chop a white onion)
55g (2oz) of butter
600ml (1 pint) vegetable stock
350g (12oz) frozen peas
150ml (1/4 pint) single cream (if you are weight-watching, omit this and add a little bit more stock)
season to taste
top with chopped mint or shavings of fresh Parmesan cheese
Method:
Melt the butter in a saucepan and gently cook the onions, taking care they don't catch and turn brown.
Add veg stock and bring to the boil.
Add frozen peas and simmer for three to four minutes.
Allow to cool a little then blend until smooth.
Return soup to the pan and stir in single cream.
Season with salt and pepper.
Finish with chopped mint or Parmesan if desired.
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