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Chilled Pea Soup
A refreshing change to winter soups, this soup, served chilled is ideal for a summers picnic.
Shopping List
- 1 bunch salad onions, thickly sliced
- 2 cloves garlic, chopped
- 2 potatoes, diced
- 1.75 litres hot vegetable stock
- 470g shelled Garden Peas
- 20g pack fresh dill, chopped
- 170ml tub soured cream
Serves : 1
Difficulty : easy
Method
1. Place the salad onions, garlic potatoes and hot vegetable stock in a pan. Bring to the Boil and simmer for 20 minutes until potatoes are very soft.
2. Add the peas and cook for a further 3 minutes then whizz to a fairly smooth soup using a handheld blender. Cool and then chill until ready to serve.
3. Stir most of the dill into the soup and ladle into cup or a flask. When ready to serve, top with a spoonful of soured cream, sprinkling of remaining dill and grinding of black pepper.