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Pea and almond soup

Gennaro Contaldo from Great Food Bites
Genaro Contaldo illustrates just how peas make a perfect partner for almonds in this speedy but special soup recipe

Pea and almond soup

Method

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.

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Serves: 2 as a starter, 1 as a main

Prep: 15 min
Cook: 20 min

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