Pea & Coriander Soup
I made this today and it was super easy and really tasty. Peas are a great source of fibre and contain vitamin K which can contribute towards good bone health, along with manganese and B vitamins these perky little pods could really brighten up your day.
Serves 6 (depending on the size of your bowls)
450g peas (good quality frozen will do the trick if you can't get hold of fresh peas)
150g onion finely chopped
2 cloves of garlic chopped
1-2 green chillies, deseeded and finely chopped
900ml homemade (if possible) vegetable or chicken stock depending on whether you want to make this vegetarian or not
2 tablespoons approximately chopped fresh coriander
salt, pepper to taste
Bring the stock to the boil
- Melt the butter on a gentle heat then add the onion, garlic and chilli.
- Season with salt and pepper and sweat for 3-4 minutes. Cover with some parchment paper.
- Add the hot stock and bring back to the boil with the lid off.
- Add the peas and cook until the peas are just tender. Do not put on the lid.
- Add the coriander just before liquidising.
- Check seasoning and add salt and pepper. If you want you may want to add a pinch of sugar which can bring up the flavour.
Serve with a swirl of good extra virgin olive oil and a few fresh coriander leaves sprinkled on top.
If you are not vegetarian then you could add some crispy lardons on top.
The reason not to put the lid on when the peas are in, or any green vegetable for that matter is that it will dull the colour and your soup will not be as vibrant.
Adapted from a Ballymaloe Cookery School Recipe