Name: Pea soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Pea soup

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

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

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

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.

Women's Weekly Food