Summer Pea Soup
Ingredients
1/2-3/4 lb shelled Peas
1 medium Potato sliced
1 medium Onion sliced
1 Lettuce cut into quarters
1 pint Chicken Stock
1/2 pint Double Cream
Juice of 1/2 Lemon
Salt
Freshly ground Black Pepper
Method
Place peas, potato, onion, lettuce and half the chicken stock in a saucepan, and bring to a boil. Cover and simmer for 15 minutes. Transfer contents of saucepan to the container of an electric blender and blend until vegetables are pureed, or press through a fine sieve.
Return to saucepan; add the remaining stock and simmer for 5 minutes. Add cream and lemon juice, and season to taste with salt and pepper. Chill.
Fresh Mushroom Soup Soups; First Course - With nutmeg, garlic and cream, restaurant quantities
Curried Apple Soup Soups; First Course - Blended raw apples with a curry flavour
Zucchini or Cucumber Soup Soups; First Course - Cooked with shallots, chicken stock & vinegar, pureed, served chilled with sour cream
Green Herb Soup Soups; First Course - Chilled green soup using parsley, tarragon & watercress
Gazpacho Soups; First Course - Cucumber, tomato & beef consomme served cold
Cold Apricot Soup Soups; First Course
Yabby Soup Soups; First Course - Yabby bisque flavoured with the shells
Pumpkin Soup Soups; First Course - Restaurant quantity, minimal instruction
Pea And Ham Soup Soups; First Course
Cucumber Soup Soups; First Course - Restaurant quantity soup
Fresh Fruit Soup Soups; First Course - Chilled, pureed, mixed fruit in a citrus flavoured syrup
Fresh Mushroom Soup Soups; First Course
Summer Pea Soup Soups; First Course - Fresh peas, potato, onion & lettuce cooked pureed with cream & chilled
Cauliflower Soup Soups; First Course - Pureed cauliflower with onions, chicken stock & cream
Zucchini Soup Soups; First Course - Same recipe as Zucchini or Cucumber Soup