Garden pea soup
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Garden pea soup
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
222Kcal
Fat
11gr
Saturates
6gr
Carbs
16gr
Sugars
7gr
Fibre
7gr
Protein
12gr
Salt
1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 Little Gem lettuce hearts, shredded
- 1 cucumber, roughly chopped
- 40g butter
- 1 onion, diced
- 750ml beef stock
- 400g frozen peas
- a pinch of cayenne pepper, plus extra to dust
- a few sprigs of flat-leaf parsley, chopped
- a few mint leaves, chopped, plus extra to garnish
Step by step
- Set aside about 1⁄4 of a Little Gem lettuce and a 5cm chunk of cucumber for the garnish, if you wish. Roughly shred the rest of the lettuce and chop the cucumber. Melt the butter in a large pan on a medium heat, add the onion, cucumber, lettuce and a little seasoning and cook until the onion is soft, about 6-8 minutes, stirring occasionally.
- Add the beef stock, increase the heat and bring to the boil. Tip in the peas, bring back to the boil and simmer uncovered until tender, about 5-8 minutes.
- Cool the soup slightly before blending in batches in a liquidiser. Sieve to remove the skins and to give the soup a silky smooth texture. Reheat the soup if necessary, season to taste, adding a little cayenne pepper, then stir in the chopped parsley and mint. Finely shred the reserved lettuce and dice the cucumber and use to garnish the bowls of soup, adding extra mint leaves plus a light dusting of cayenne, if you wish.
