Shropshire Pea Soup is a creamy, healthful, tasty soup that brings smiles to faces and warmth to the body. Deeelish! Serve with a crusty country bread.
Shropshire Pea Soup
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 4 servings
- 1/2 stick (4 Tablespoons) 2 ounces (50 g) unsalted butter
- 1 small onion, skinned and finely chopped
- 2 pound (900 g) fresh peas, shelled (frozen may be substituted)
- 2 pints (1.1 litres) chicken stock
- 1/2 teaspoon (2.5 ml) superfine granulated sugar (caster sugar)
- 2 large sprigs of fresh mint
- salt and freshly ground pepper
- 2 egg yolks, from medium eggs
- 2/3 Cup (150 ml) 1/4 pint heavy cream (fresh double cream)
- sprig of fresh mint to garnish
- Melt the butter in a large saucepan, add the onion and cook for 5 minutes until soft.
- Add the peas, stock, sugar and sprigs of mint. Bring to the boil and cook for about 30 minutes.
- Put the soup through a fine sieve or puree in a blender.
- Return to the pan and add the seasoning.
- In a bowl beat together the yolks and fresh cream and add to the soup.
- Heat gently, stirring, but do not boil otherwise it will curdle.
- Transfer to a soup tureen and garnish with a sprig of fresh mint.