Spring Pea Soup
Photography by Becky Nunes.
Serves: 6
INGREDIENTS
3 tablespoons butter
1 large onion, diced
750 ml good quality chicken stock
750 grams baby peas grating of fresh nutmeg
1 cos lettuce, shredded
250 ml milk
sea salt and freshly ground pepper
100 ml cream
METHOD
Melt the butter in a large heavy-based saucepan over a medium heat. Add the onion and sauté until tender. Add the chicken stock, peas and the nutmeg. Simmer until the peas are cooked.
Add the lettuce and the milk and cook until the lettuce is wilted. Place a third of the soup in a food processor or a blender and purée until smooth. Tip the blended soup back into the saucepan and process the remaining two batches. Season well.
Reheat the soup just before serving, adding a squeeze of lemon juice if desired. Ladle the soup into warm bowls and serve with a swirl of cream. Serves 6
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!