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Chilled Pea Soup

INGREDIENTS

  • 50g butter
  • 150g onions, chopped
  • 500g peas defrosted, if using frozen peas (we do)
  • 1 litre of vegetable stock
  • Chopped fresh mint for garnish
Chilled Pea Soup

METHOD

Ivan and Cully made this soup and two others (carrot and parsnip) for a starter at a charity dinner party they hosted on St Patrick’s Day. They presented the three soup in shot glasses so that it represented the three colours of the Irish flag.

Method:

  • Melt the butter, add the onions and cover with a butter wrapper to sweat until translucent about 10 minutes. 
  • Add 250g of the defrosted peas and continue to cook for two minutes, slowly add your hot vegetable stock and cook until peas are tender, about five minutes. 
  • Take off the heat and add the rest of your defrosted peas, liquidise and then pass through a sieve for that lovely silky texture. 
  • Pop into the fridge to chill and serve with chopped mint on top.