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This recipe is classed as easy

Rating 2.47 / 5 (34 votes)

Prep time:
15 min
Cook time:
20 min
2 as a starter, 1 as a main

Genaro Contaldo illustrates just how peas make a perfect partner for almonds in this speedy but special soup recipe


1. Heat the olive oil and fry the onions until soft, but not coloured. Add the peas and sage leaves and cook for a further 5 minutes.

2. Pour in the stock, bring to the boil and simmer gently for 10 minutes.

3. Remove from the heat, transfer the mixture to a blender and liquidise until smooth.

4. Serve the soup with a swirl of crème fraiche, garnished with the flaked almonds and orange rind.


  • 3 tbsp olive oil
  • 1 medium shallot, finely sliced
  • 250 g fresh peas, (or frozen if not available)
  • 5 sage leaves
  • 1/2 litres vegetable stock

To serve

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