AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Ingredients
• 25g butter
• 150g onion, finely chopped
• 2 garlic cloves, chopped
• ½ to 1 green chilli, deseeded and chopped
• 850ml chicken or vegetable stock
• 450g good-quality frozen peas
• 2 tbsp chopped coriander
TO SERVE( OPTIONAL)
• crème fraîche
• coriander leaves
Rachel Allen
Pea and coriander Soup
SERVES 4-6
A fast and fresh soup with a clean flavour. Replace the garlic and chilli with coriander and mint if you prefer.
1 Melt the butter in a saucepan over a medium heat until foaming. Add the onion, garlic and chilli. Season with salt and pepper. Cover with a butter wrapper or piece of baking parchment, then place the lid on and cook over a low heat for 8 to 10 minutes, stirring now and then, until the onions are tender.
2 Add the stock, turn the heat to high and bring to the boil. Add the peas and cook rapidly for 1 to 2 minutes. Remove the lid as soon as it boils to keep the colour bright.
3 Once the peas are cooked add the coriander and transfer immediately to a food processor. Blend until smooth. Check the seasoning and serve. Top with crème fraîche and extra coriander leaves if you like.
TIPS This soup freezes well. Avoid prolonged boiling to keep the green colour. For a dairy-free version replace the butter with 2 tbsp extra virgin olive oil. Fresh peas will take 3 to 4 minutes to cook. goodfoodshow. com 45