3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. 4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until ...
To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden ...
Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée. Add the yoghurt and blend again, leaving the mixture slightly lumpy. Transfer the mixture to a bowl ...
Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée ...
Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish ...