27 December 2012

Pea Soup

Serves 6

2 medium onions, peeled and chopped
3 tablespoons butter
2 pounds freshly shelled or frozen peas 
1½ quarts chicken stock 
½ teaspoon dried green peppercorns, crushed
sea salt and pepper
piima cream or creme fraiche

This delicious soup can be made in less than 15 minutes and will satisfy the most exacting gourmet. Saute onions gently in butter until tender. Add peas and stock, bring to a boil and skim. Simmer about 15 minutes. 


Puree soup with a handheld blender. Season to taste. Ladle into heated bowls and garnish with cultured cream. Good with round croutons.


Recipe from "Nourishing Traditions" cookbook

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