Roasted Pea Soup

A fresh and vibrant but still filling and hearty meal that is quick, simple and utterly moreish. Serve with a chunk of buttered sourdough bread.

Ingredients

  • 250g fresh peas, shelled (or frozen green peas)
  • 2 tablespoon olive oil, divided in two
  • 1 leek, white and light green parts, halved and thinly sliced
  • 1 clove garlic, minced
  • 2 tablespoons fresh tarragon leaves, chopped
  • 1/2 teaspoon fresh thyme leaves
  • 100ml dry white wine
  • 500 ml chicken or veg stock
  • Salt and pepper

Step 1 - Cook

Preheat the oven to 200°c. If using fresh peas, add to a pot of salted boiling water and cook for about 3 to 5 minutes until tender, and then drain. Toss peas with 1 tablespoons olive oil, season with salt and pepper, and spread in a single layer over a large baking sheet. Roast for about 15 minutes, until lightly browned. Heat the remaining 1 tablespoons olive oil in a large pot over medium heat. Once hot, add the leeks and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, tarragon, and thyme; season with salt and pepper; and cook 2 minutes more. Pour in the wine and cook until it’s almost completely reduced.

Stir in the stock and bring to a boil. Lower the heat to a simmer, stir in the peas, and cook for about 2 minutes. Use a blender or food processor to purée the soup. Season to taste with additional salt and pepper, if necessary.

Ingredients

  • 250g fresh peas, shelled (or frozen green peas)
  • 2 tablespoon olive oil, divided in two
  • 1 leek, white and light green parts, halved and thinly sliced
  • 1 clove garlic, minced
  • 2 tablespoons fresh tarragon leaves, chopped
  • 1/2 teaspoon fresh thyme leaves
  • 100ml dry white wine
  • 500 ml chicken or veg stock
  • Salt and pepper

Step 1 - Cook

Preheat the oven to 200°c. If using fresh peas, add to a pot of salted boiling water and cook for about 3 to 5 minutes until tender, and then drain. Toss peas with 1 tablespoons olive oil, season with salt and pepper, and spread in a single layer over a large baking sheet. Roast for about 15 minutes, until lightly browned. Heat the remaining 1 tablespoons olive oil in a large pot over medium heat. Once hot, add the leeks and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, tarragon, and thyme; season with salt and pepper; and cook 2 minutes more. Pour in the wine and cook until it’s almost completely reduced.

Stir in the stock and bring to a boil. Lower the heat to a simmer, stir in the peas, and cook for about 2 minutes. Use a blender or food processor to purée the soup. Season to taste with additional salt and pepper, if necessary.