January 23, 2017


Shelled peas - 450 gms
Chicken stock - 900 ml
Parsley sprigs - 2
Mint sprigs -2
Granulated sugar - 1/2 tsp
Spring onions - 3 (trimmed)
Butter - 50 gms
Flour - 15 gms
Milk - 300 ml
Salt and freshly ground pepper
Fresh mint or spring onion tips to garnish


  • Put the peas, stock, parsley, mint, sugar and onions in a large saucepan.
  • Cover and simmer for about 40 minutes until the peas are soft.
  • Remove the parsley, mint and spring onions and blend the peas and stock to form a puree.
  • Blend the butter, flour and milk together until smooth.
  • Pour into  a saucepan and bring to the boil, stirring all the time, to thicken.
  • Cook gently for 2-3 minutes.
  • Stir in the pea puree and reheat gently.
  • Add seasoning to taste.
  • Serve garnished with chopped mint or spring onion tops.

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