by Natasha Sheldon

Created on: November 16, 2008   Last Updated: November 24, 2010

Cream of Pea Soup.

Want a quick to cook soup that has a hint of luxury? Then try this far from ordinary pea soup.

Cream of pea soup is simple but versatile.Its the addition of cream and white wine that elevates it from a simple vegetable soup to that special level.

On its own, it makes a self indulgent and luxurious lunch with some crusty granary bread. Or if you are having a dinner party,it makes a sumptuous starter that is bound to impress your guests.

This soup is simplicity itself to cook. There's no need to shell peas for a start;frozen will do. It also cooks in next to no time. From start to finish, this soup will be ready and on the table in less than an hour.

Ingredients.

50g/2oz butter

1 finely chopped onion.

450g/1lb peas (fresh or frozen but not canned)

1.2 litres/2 pints chicken or vegetable stock (fresh is ideal but a stock cube will do)

125ml/4 fl oz double cream

125ml/4 fl oz milk

50ml/2 fl oz dry white wine

Seasoning

Method

Begin by sauteing the onion gently in the melted butter for five minutes. Now add the peas and stock.

Bring to the boil and simmer for thirty minutes. Once cooked, allow to cool slightly before blending until smooth in a food processor.

Return the the soup to the saucepan. Whisk in the cream and milk before bringing back  to the boil.

Remove  from the heat and add the wine. Season to taste with salt and pepper.

Your soup is now ready to serve.

Pea and mint combine beautifully so for an extra dimension, try adding some fresh mint to the soup. Finely chop the mint and add to the saucepan with the peas and stock. It takes no extra time and will make this soup even more special.

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