Garden Pea Soup


2 1/2 cups vegetable stock

1 lb/450 g fresh peas

pinch of granulated sugar

1/2 cup light cream

salt and pepper

2 tbsp light cream, to garnish

4 crusty rolls, to serve

How To:

Bring the stock to a boil in a large pan. Add the peas and cook for 5 minutes.

Remove the pan from the heat, season with salt and pepper, and sugar. Then transfer to a food processor and process til smooth.

Pour in to pan, stir in the cream, and heat gently to simmering point.

Taste and adjust if necessary, then pour into 4 serving bowls, adding a swirl of light cream to each bowl.

Serve with crusty rolls.


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