SPLIT GREEN PEA AND POTATO SOUP
This is a marvellous winter stand-by
soup. This recipe is very easy to prepare and is comforting
cold-weather soup. Served with crostini (croutons) freshly made with a
firm-bodied, ideally Italian or Greek bread and Parmesan it is
extremely filling.
Serves 6
-
2 medium-sized potatoes, peeled and
roughly cut up
-
8 oz (225 g) split green peas, washed and
drained
-
21/4 pts (1.3l) chicken stock (water will
do)
-
2 tbs chopped onion
-
3 tbs olive oil
-
11/2 oz (40 g) butter
-
3 tbs Parmesan, freshly grated
-
salt
-
Cook the peas and potatoes in half the
stock until soft.
-
Puree with the cooking liquid, return to
a clean pot and add the rest of the stock.
-
Meanwhile, fry the onion with the oil and
butter at a high temperature until a rich golden colour.
-
Add to the pot, bring back to the boil
and stir to dissolve the oil and butter.
-
Just before turning off the heat stir in
the cheese and check seasoning.
-
Serve with additional cheese and the
crostini.
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