Recipe

Pea soup

The fresh taste of pea and mint topped with shards of parmesan are perfect in this light soup.

Aug 29, 2014 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Pea soup
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 leek, quartered lengthways, thinly sliced
  • 2 cup (500ml) reduced-salt chicken stock
  • 500 gram packet frozen peas, thawed
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves
  • 1/2 cup (40g) shaved parmesan
  • toasted pita triangles, to serve

Method

Pea soup
  • 1
    Heat oil in a large saucepan on low. Cook onion and leek, covered, for 10 minutes, stirring several times. Increase heat to high, add stock and 2 cups water and bring to boil. Reduce heat and simmer for 10 minutes.
  • 2
    Place half of thawed peas in a blender and puree. Add pureed and remaining whole peas to pan and season to taste. Simmer for 2 minutes, until heated through.
  • 3
    Ladle soup into bowls and top with mint, parsley and parmesan. Grind over black pepper and serve with toasted pita triangles.

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