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Pea Soup with Whipped Cream
It sounds and tastes superb. Love this fast soup.
4.70
from
122
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Course:
Main Dish, Snacks, Soup, Starter
Cuisine:
British
Keyword:
Dairy, Stock, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
2
People
Calories:
346
kcal
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Ingredients
200
g
peas
frozen
50
ml
double cream
for the soup
50
ml
single cream
top of the soup
300
ml
chicken stock
or vegetable
1
tbsp
olive oil
1
clove
garlic
peel/chop
½
large
onion
peel/chop
salt
ground black pepper
mint leaves and a few cooked peas per dish
garnish
Get ingredients with
Instructions
Place a saucepan over a medium heat and add the oil.
When hot, add the chopped onion and garlic and fry for 4 -5 minutes until the onion has softened.
Add the chicken stock and the frozen peas to the pan and bring to a boil.
Once boiled, reduce the heat until the soup is simmering away. Leave for about 10 minutes.
Using a slotted spoon, remove a few of the cooked peas to use as garnish.
Slowly add the cream and use a hand blender to blitz the soup to the consistency you like.
Taste the soup and season accordingly with salt and pepper.
Pour the double cream into a small bowl and whisk for 20 seconds to get a little air into it.
Serve in warmed bowls with the whole peas, mint and a few decorative swirls of cream.
Enjoy.
Nutrition
Calories:
346
kcal
|
Carbohydrates:
22
g
|
Protein:
9
g
|
Fat:
26
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
61
mg
|
Sodium:
314
mg
|
Potassium:
463
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
10128
IU
|
Vitamin C:
15
mg
|
Calcium:
77
mg
|
Iron:
2
mg