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Pea and coriander soup

Rachel Allen from Rachel's Favourite Food...
Rachel Allen, makes a comforting soup, well-suited for a blustery day when nothing else will do

Pea and coriander soup

Method

Melt the butter in a large saucepan, and add the onion, garlic and chilli. Cover with a greaseproof paper and a lid, and sweat over a low heat for 3 or 4 minutes, or until the onions are soft. Pour in the stock, and bring the soup to the boil.

Tip in the peas and boil rapidly, without the lid, for about 2 or 3 minutes, or until the peas are tender. Add the coriander to the soup, and blend in a liquidiser until smooth.

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Prep: 15 min
Cook: 10 min

Ingredients
50g Butter
150g onion, chopped
2 garlic cloves
1 red or green chilli, seeds removed and chopped
0.5 tsp salt and pepper, or to taste
850ml chicken or vegetable stock
450g fresh or frozen peas
2 tbsp chopped coriander