Every so often I stumble across a recipe so simple, so utterly genius that it takes over my kitchen life for a while. The method for this green pea smoothie soup comes from my favourite new book, Magic Soup, by Kate Adams and Nicole Pisani. The trick is to make the soup with peas straight from the freezer. Not only do you get the utterly unmatchable flavour of fresh peas, but you get a perfect cold summer soup in a matter of seconds. Leaving more time for lounging in the garden over that glass of rosé…
Feeds 2
Ingredients
500ml chicken stock
1 tsp English mustard
500g frozen peas
Salt and pepper
A couple of sprigs of mint, basil or tarragon leaves
To finish: crème fraîche or Greek yoghurt,
Method
Bring the stock to boil with the mustard. Blend with the frozen peas and herbs till completely smooth. Check for seasoning and add salt and pepper to taste. Finish with a swirl of Greek yoghurt or crème fraîche.
The post Green pea smoothie soup appeared first on Beyond Bespoke.