Pea pod stock soup

Garden News (UK) - - Over The Fence -

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.

Top tip stock­can Pea­pod forother be­made and soups,stews es, casserol too

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