Simple Pea Soup, Chive Creme Fraiche & Rapeseed Oil
A wonderful, simple starter for your Sunday Lunch.
What you need (makes 8)
450g fresh or frozen peas
Half onion, chopped finely
600ml chicken stock or 1 chicken cube brought to the boil with 600mls water
1 level tblsp corn flour
1½ tblsp water
150ml cream
Sea salt, pepper
Creme fraiche
Chopped chives
Rapeseed oil
What you do
Cook the peas and onion together in boiling water, drain in a sieve and run under cold water to cool quickly, drain again and reserve to one side.
Bring the stock to the boil, dissolve the corn flour with a little of the water and add, whisk in well, remove from heat and allow to cool.
When warm but not hot add the peas and liquidise well. Pass the soup through a sieve, mix the chopped chives, season with salt and pepper and with creme fraiche, scoop on top of the soup and a drizzle of rapeseed oil.
I’ll share another recipe with you tomorrow.
– Paul Heathcote
