Shropshire Pea Soup

Published on by Souper Woman

Shropshire Pea Soup

June's favourite vergetable is without a doubt the garden pea, and it is not very hard to see why: its natural sweetness and its adorable spherical appearance, makes it a favourite dish that can be eaten with almost anything. A favourite combination, however, is with mint. The refreshing, cool flavour of mint combined with the sweetness of peas makes it a perfect vegetable for a summer day.

Shropshire Pea Soup

That is what possibly brought me to Shropshire Pea Soup: A traditional soup that brings the English Countryside straight to your kitchen, regardless of whether you live on the Cottswolds or central London. Just imagine yourself in your lovely vegetable garden, cooking soup from your own little harvest. The fresh mint and pea combination is enriched with egg yolks and cream, and a little bit of sugar is added to bring out the sweetness of the peas and making it a very special treat for a summer's day.

Ingredients for 5 servings:
  • 1 litre of chicken stock
  • 150 ml double cream
  • 2 egg yolks
  • 1 medium sized onion
  • 30 grams salted English butter
  • 600 grams of garden peas, either fresh or frozen
  • 2 sprigs of fresh mint
  • salt and pepper (according to taste)
  • 1/2 tsp of caster sugar
  1. Melt the butter in a saucepan
  2. Peel and dice the onion and saute gently in the butter for about 5 minutes, until tender and soft
  3. Add the peas and cook for about another 5 minutes while stirring constantly
  4. Add the stock and the mint leaves and heat up to a boiling point
  5. Turn down the flame and let the soup simmer for about 20 - 30 minutes
  6. Puree the soup using a hand blender
  7. In a separate bowl, mix the egg yolks with the double cream
  8. Add a few spoons of soup and stir well
  9. Add the mixture to the soup and blend again
  10. if necessary, reheat the soup, but make sure it does not boil
  11. Serve the soup in bowls and garnish with some fresh mint leaves

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