An easy, comforting indulgent recipe for a creamed pea soup - using store cupboard tinned peas
Creamed Pea Soup With Leftover Turkey
Prep Time - 5 mins
Cook Time - 10 mins
Ingredients:
- 20g butter
- 1 small onion - peeled and finely chopped
- 2 cloves garlic - peeled and chopped
- 300ml turkey of chicken stock
- 2 tins Batchelors Marrowfat 'Bigga' peas - drained and rinsed
- 100ml double cream
- Pepper and salt to taste
To garnish
- 50g bacon lardons - or two rashers cooked until crispy
- 75g cooked turkey - chopped
- Fresh herbs - chives or parsley - finely chopped
Method:
- Place the butter into a saucepan and allow to melt over a gentle heat. Add the onion and garlic and fry until translucent and starting to turn golden.
- Add the stock and the peas, reserving a few for garnish, and gently simmer for 5 minutes.
- Blend the soup in a jug blender or whizz with a stick blender until silky smooth.
- Season to taste.
- Return to the pan, add the cream and gently reheat to a simmer.
- Serve immediately, stirring in the turkey, and garnishing with the bacon, herbs, reserved peas and a little extra cream.
Recipe courtesy of Batchelors Peas - http://batchelorspeas.co.uk and Helen Shaw, Fuss Free Flavours.
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