Fresh peas are in season right now and full of vitamin C, protein and beneficial fibre.
They make an excellent creamy soup that has a fresher taste than if you use traditional dried peas. The addition of cashew milk lends body, creaminess, and richness (as well as protein and beneficial fats) to this recipe. But if you prefer substitute almond or soya. Crème fraiche or full fat cow’s milk are also good choices. If fresh peas are not available use frozen. Serves 4
1. Saute the onion in oil and butter until soft. Add flour and stir over a low heat for 2-3 minutes until fully integrated. Take saucepan off heat and gradually add two ladles of vegetable stock. Whisk until completely smooth and then add remaining stock and sugar. Return to heat.
2. Add the peas into soup and simmer gently for 5 minutes (If you like reserve a few of the cooked peas to add as a garnish later).
3. Mix cashew milk with cornflour. Liquidise the soup in a blender then slowly add the cashew milk, blitzing every so often, until you get the consistency you prefer. Return to the pan and reheat until almost boiling. Take off the heat and season to taste.
4. Serve sprinkled with chopped scallions, some of the cooked peas and if you like rustic garlic croutons.
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