Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Shropshire Pea Soup




Source of Recipe


the web


List of Ingredients




Butter - 50g (2 oz)
Onion - 1 small, finely chopped
Fresh peas - 900g (2 lb), shelled
Chicken or vegetable stock - 1.1 litres (2 pints)
Sugar - ½ tsp
Fresh mint - 2 large sprigs, plus 1 to garnish
Salt and freshly ground pepper
Egg yolks - 2
Double cream - 150 ml (5 fl oz)



Recipe



Melt the butter in a large saucepan, add the onion and cook for 5 minutes until soft. Add the peas, stock, sugar and sprigs of mint. Bring to the boil and cook for about 30 minutes.

Put the soup through a fine sieve or purée in a blender. Return to the pan and add the seasoning.

In a bowl, beat together the yolks and fresh cream and add to the soup. Heat gently, stirring, but do not boil otherwise it will curdle.

Serves 4.