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Spring pea soup

Karen Martini
Karen Martini

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Spring pea soup: Potato and stock lend a surprising richness.
Spring pea soup: Potato and stock lend a surprising richness.Marcel Aucar

This bright spring soup is full of fresh flavours but has an underlying richness and a super-silky texture from the sauteed potato and chicken stock. This soup says spring in a warmer tone, recognising it's not quite beach weather yet.

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Ingredients

  • 1 litre quality chicken stock

  • 500g sugar snap peas

  • 80g butter

  • Extra virgin olive oil

  • 2 tsp fennel seeds

  • 1 fresh bay leaf

  • 4 cloves garlic, finely chopped

  • 1 small brown onion, finely diced

  • 2 leeks, finely sliced

  • 2 large waxy potatoes, peeled and sliced very finely

  • Salt flakes

  • Freshly ground black pepper

  • 200g fresh peas (podded weight)

  • ½ bunch flat-leaf parsley, picked and chopped

  • 400g English spinach leaves

  • 2 handfuls sorrel (optional)

  • Sour cream, to serve

  • Fresh horseradish (or jarred, unsweetened), to serve

Method

  1. Step 1

    Bring the stock to the boil with a litre of water. Add the sugar snap peas (whole) and cook for four minutes. Once cooked, remove the peas and puree them with enough liquid to loosen. Strain through a coarse sieve (to remove fibres) and put back into the stock.

  2. Step 2

    In a large pot, melt the butter with a splash of oil. Add the fennel seeds, bay leaf, garlic, onion and leeks and cook for 10 minutes or until lightly golden. Add the potatoes, season and cook for a further 15 minutes or until the potato slices are cooked and breaking up.

  3. Step 3

    Add the stock mix and bring to a simmer. Add the fresh peas and cook for five minutes. Add the parsley, spinach and sorrel (if using) and cook for four to five minutes.

  4. Step 4

    Blitz till smooth with a stick blender. Check and adjust the seasoning and serve with sour cream and freshly grated horseradish.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/spring-pea-soup-20130917-2tw0w.html