Pea Soup22/07/2012 17:13
~ serves 6
1 onion, finely chopped
1 garlic clove, crushed
2 large potatoes, peeled and cut into chunks
300ml/ 1/2pt milk
600ml/1pt chicken stock
500g/1 pt frozen peas - or use fresh peas
1-2 tablesp cooking oil
Crusty bread, to serve
Heat the oil in a large saucepan, fry onion and garlic until soft. Add the potatoes and pour in the milk and stock. Bring to boil and simmer gently for about 10 mins or until the potatoes are nearly cooked. Tip the peas into the pan and simmer for another 2-3 mins, when ready blend the soup until smooth
or leave a little chunky. Serve with crusty bread.
*This soup can be made up to 2 days ahead and kept in fridge, or it will freeze well, upto 2 months.