Pea soup

Pea Soup

Prep time: 5 mins

Cook time: 20 mins

Servings: 3

 

Sometimes the simplest recipes are the most rewarding. This vibrant soup is proof that with a few pantry staples — and that bag of frozen peas — you can make a restaurant-quality meal in 20 minutes. It’s thick, velvety, and beautifully green.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 potato, chopped into small cubes
  • 200g frozen peas
  • 400ml stock of choice (chicken, vegetable, or meat)
  • 50ml double cream
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the Onion: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened and translucent.
  2. Add Garlic: Stir in the chopped garlic and cook for about 1 minute until fragrant.
  3. Toast the Potatoes: Add the chopped potato to the pan. Sauté the potatoes with the onion and garlic for about 5 minutes. This coats the potatoes in the oil and builds a deeper base of flavour.
  4. Combine: Add the frozen peas to the pot, followed by your 400ml of stock.
  5. Simmer: Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for 10–15 minutes until the potatoes are fork-tender.
  6. Blend & Cream: Remove from heat. Use an immersion blender to blitz the soup until smooth. Stir in the double cream for that signature silky finish.
  7. Season: Add salt and freshly ground black pepper to taste.