Pea and Roasted Garlic Soup Recipe
A pea and roasted garlic soup, served with a dollop of crème fraîche is a perfect warming meal for a cold day. See the recipe for this simple dish here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.birdseye.co.uk.
Cooking tools:
- Oven
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Pot
- Wooden spoon
- Immersion blender
- Ladle
- Saucepan
- Measuring cup
- Stove
Ingredients
- 1 kilo Garden Peas 1.2kg Birds Eye Garden Peas
- 1 litre Vegetable Stock
- 2 Onions, peeled and chopped
- 2 Carrots, peeled and chopped
- 2 sticks of Celery, chopped
- 2 Whole Garlics
- 50g Butter
- 1 TBSP Olive Oil
- 75ml White Wine
- 50ml Double Cream (Optional)
- Chopped Chives, to serve (Optional)
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