Frozen green pea soup

As I said the other day, I am now a pea soup convert, so today I decided to make my own for lunch. I adapted this recipe from the BBC Good Food site. Their recipe includes mint, which I don’t like, so I left that out. I also swapped spring onions for a white onion, added seasoning (which isn’t in the BBC recipe) and didn’t make the Parmesan biscuits.

After adding the stock to the onion and potato, I couldn’t see how that was nearly enough stock so I had a look at the original recipe again and saw that they use half a bunch of spring onions and I used a whole white onion (and it was quite a large one). I had halved their recipe as 900g seemed like a hell of a lot of peas and so halved the amount of stock, but I ended up using a litre of stock, not 450ml. Maybe the potato I used was too big, too.

The resulting soup was nice, with a delicate pea flavour. It was a little bland although the consistency was perfect so it wasn’t because I ­­­­used too much stock. Maybe it could have been improved with garlic and more seasoning. Or maybe the peas weren’t a good enough quality. Any suggestions?

Frozen Pea Soup (serves 4)

1 tbsp olive oil
1 knob of butter
1 onion, sliced
1 potato, cubed
1 litre vegetable stock
450g frozen peas
Salt and black pepper

Heat the oil and butter in a pan

Add the onion and potato and fry for 5 minutes

Add the stock and simmer for 10 minutes

Add the frozen peas, bring back to the boil and simmer for 3 minutes

Add salt and black pepper

Blend until smooth