Pea pod stock soup
Serves 4 Pea pods may be a li le coarse and fibrous but they still have plenty of flavour and goodness left in them. Try this easy version of the traditional pea pod soup, which uses pea pod stock only. Wash pea pods thoroughly before shelling when you’re using them for stock. The pods freeze easily too: make sure they’re dry and seal them inside a freezer bag. Use for stock from frozen.
500g (17½oz) clean pea pods, stalks removed, roughly chopped ¾-1 litre hot water 2 medium to large potatoes, peeled and diced 2 tablespoons bu er 1 onion, diced 4-5 spring onions, sliced 1-2 cloves garlic, finely chopped 1 vegetable gel stock pot Freshly-ground black and ground white pepper to taste
Bring water to boil, add pods and simmer briskly for 5-8 minutes until tender but still bright green. Transfer pods to blender or food processor with a slo ed spoon, leaving cooking liquid in pan, and whiz to extract maximum flavour. Strain pods, returning any liquid to the pan. Discard pods. Add diced potatoes to pea pod liquid and simmer briskly for 10 minutes or until soft. Add peas towards end of cooking time, cook for 3-5 minutes until tender. Meanwhile, melt bu er in another pan and cook onions slowly until soft and golden. Add garlic towards end, cook gently, then stir in gel stock pot. Drain potatoes and peas, reserving liquid. Transfer vegetables to blender with 1-2 large spoonfuls of stock and whiz smooth. Return to washed pan, adjust seasoning and add more stock if needed. Heat until piping hot before serving.
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