As heard on the Brendan O'Connor Show on RTÉ Radio 1.
Ingredients
Serves: 4
- 1 tablespoon olive, canola or vegetable oil
- 1 onion
- 2 cloves of garlic
- 800ml / 3 1/2 cups hot vegetable or chicken stock / broth
- 450g / 3 cups frozen peas
- 2 tbsps fresh mint (optional) or parsley, chives
- Sea salt and freshly ground black pepper
Method
- Place a saucepan over a low heat and add the tablespoon of oil.
- Peel and chop the onions, and add to the saucepan. Next crush the garlic and stir them into the onions. Cover and leave them to cook for two minutes.
- Heat up your stock / broth and pour into the saucepan. Bring up to the boil, then tip in the frozen peas.
- Season with sea salt and freshly ground black pepper and stir. Cook for three minutes. If you have some fresh mint, parsley, coriander or chives - add them in to the saucepan.
- Next, blend the soup in a food processor, add a splash of cream or creme fraiche if you have it.
