Cream of pea soup recipe
A creamy, warming soup that uses no fuss frozen peas and still gives a rich flavour and vibrant colour. Crispy croutons and pancetta take this to another level, but if you're meat-free, substitute the pancetta for crispy onions or a sprinkle of fresh mint. See method
- 25g unsalted butter
- 1 onion, finely chopped
- 200g frozen peas, thawed
- 1.2l vegetable stock
- 50ml crème fraiche
- 50g pancetta
- a few slices of bread, cubed
If you haven't got any white bread, try using brown instead
Each serving contains
of the reference intake
- Preheat the oven to 180°C and arrange the cubed bread in a small roasting tray.
- Melt the butter in a large heavy-based saucepan over a medium heat. Sauté the onion for 5-6 minutes until they start to soften. Add the peas, stir and cover with the stock. Bring to the boil then simmer to reduce.>
- Meanwhile place the roasting tray in the oven for 8-10 minutes until coloured and crispy.
- Remove the soup from the heat and purée with a stick blender until smooth then keep over a low heat as you finish the garnishes.
- For the garnish, heat a frying pan over a moderate heat until hot. Sauté the pancetta for 3-4 minutes until golden brown. Season the soup to taste then stir in the crème fraîche. Ladle into serving bowls and garnish with the croutons and pancetta before serving.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.