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Creamed Pea Soup with leftover turkey
An easy, comforting indulgent recipe for a creamed pea soup - using store cupboard tinned peas
Servings: 2 bowls
Equipment
- Stick / Immersion Blender (UK) Get one with the highest wattage you can and ideally a steel shaft
Ingredients
- 20 g butter
- 1 small onion - peeled and finely chopped
- 2 cloves garlic - peeled and chopped
- 300 ml turkey of chicken stock
- 2 tins peas - I used Batchelors Marrowfat Bigga - drained and rinsed
- 100 ml double cream
- Pepper and salt to taste
- To garnish
- 50 g bacon lardons - or two rashers cooked until crispy
- 75 g cooked turkey - chopped
- Fresh herbs - chives or parsley - finely chopped
Instructions
- Place the butter into a saucepan and allow to melt over a gentle heat. Add the onion and garlic and fry until translucent and starting to turn golden.
- Add the stock and the peas, reserving a few for garnish, and gently simmer for 5 minutes.
- Blend the soup in a jug blender or whizz with a stick blender until silky smooth.
- Season to taste.
- Return to the pan, add the cream and gently reheat to a simmer.
- Serve immediately, stirring in the turkey, and garnishing with the bacon, herbs, reserved peas and a little extra cream.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.