- 1 ¼kg peas in their pods
- 50g butter
- 1 large onion , chopped
- 1 tbsp chopped summer savory
- single or double cream , to serve (optional)
- STEP 1
Shell the peas, reserving about 12 pods, which you should wash thoroughly and top and tail.
- STEP 2
Melt the butter in a saucepan, tip in the onion and gently fry for about 10 minutes. Throw in the peas, the 12 pods and the savory. Stir, then pour in 750ml/11⁄4 pints boiling water and bring to the boil. Reduce to a gentle simmer, cover and cook for 8-10 minutes until the peas are tender but still bright green.
- STEP 3
Tip half the contents of the pan into a blender or food processor and whizz to a purée. Push the purée through a fine sieve into a clean pan (to eliminate stringy bits), then repeat with the other half of the soup. Stir and season to taste.
- STEP 4
Gently reheat the soup, check the seasoning once more and serve with or without a swirl of cream.
Recipe from Good Food magazine, June 2002