This is my go to dish when I am tired, stressed or have simply over-indulged, as was the case this weekend. Its fast and easy to whip up, and so delicious. Who would have thought that a humble bag of peas can be transformed into a satisfying soup in under 30 minutes. To be honest it’s taken longer for me to type up and proof read this post.
I like to use homemade stock but have been known to use Campbell Real Stock tetra packs on occasion. If using packaged stock just freshen it up with a stalk of celery, some parsley and perhaps some spring onion as you heat it up in readiness to add to the soup. It’s a neat trick that really lifts the flavour of the soup.
Serve with a good ciabatta or sourdough bread, and there’s dinner.
Pea and Rocket Soup
700 g frozen peas
100 g rocket leaves
1 red onion, finely chopped
1 tablespoon olive oil
4 cups (1 litre) hot vegetable or chicken stock, preferably homemade
shaved parmesan, to garnish
rocket leaves, to garnish
sea salt and pepper
HEAT the oil in a large saucepan over medium heat.
ADD onion and cook until transparent and soft, about 5 minutes.
ADD peas and rocket, cook until rocket has wilted.
ADD the stock, bring to the boil.
REDUCE heat and simmer for 20 minutes.
COOL slightly, then puree until smooth using a stick blender or food processor.
SEASON with sea salt and pepper.
REHEAT and serve garnished with parmesan and rocket leaves