Pea And Roasted Garlic Soup
Prep / cook
20 / 60minCalories
246kcalPea and Roasted Garlic Soup
This vibrant soup is proof that simple ingredients can deliver something really special. Roasting the garlic first gives it a sweet, mellow depth that pairs beautifully with the bright, fresh flavour of peas. It's ready in just 20 minutes, so it's perfect for a quick lunch or a fuss-free starter.
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Vegetable Stock 1 Tbsp Olive Oil 75Ml White Wine
Serving tips
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
10 min
Preheat the oven to 180°C/350ºF/Gas Mark 4
20 min
Peel garlic, place the cloves in to tin foil and roast for 20 minutes or until soft.
5 min
Fry the onion, carrots and celery in the butter and oil for 5 minutes until soft.
5 min
Cook the peas according to pack cooking instructions. Add the peas and coat in the oil and butter mixture.
5 min
Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 5 minutes.
5 min
Remove the garlic from the oven and leave to cool for 5 minutes. Squeeze the soft roasted garlic into the pea soup and puree roughly.
5 min
Add white wine and double cream and blend smooth.
Season to taste, add chives (optional), serve and enjoy!
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