Main Course
Pea, Spinach and Wild Garlic Soup
This silky-smooth soup celebrates spring produce.
Ingredients
- 2 tbsp rapeseed oil
- 1 tbsp butter
- 1 small onion
- 1 tin cannellini beans drained & rinsed
- 400 g peas
- 150 g spinach
- 100 g wild garlic chopped roughly
- 750 mls stock
- Black pepper and salt
- 200 ml light creme fraiche
- Garnish: Croutons, parmesan, dill or parsley
Method
- Mise En Place: Peel and dice the onion. Wash and pat dry the will garlic and spinach. Open, drain and rinse the beans. Boil the kettle and make the stock.
- Heat the oil and butter in the saucepan over a medium heat. Add the onions tip around for about 2 minutes and then cover with parchment paper and cook over a low heat for 5-7 minutes.
- Remove the parchment paper and discard. Stir in the frozen peas, spinach, beans and then the wild garlic leaves and then add in the stock. Bring it to a medium bubble and allow it to simmer for a few minutes until everything is cooked and softened.
- Carefully transfer the hot liquid to a food processor and blend in batches until super smooth and creamy. This will take longer than you expected.
- To serve, spoon the soup into warm bowl, top with a big dollop of creme fraiche and serve with some croutons or grated parmesan and a little chopped dill or parsley.
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