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Pea and pea shoot soup with coriander and sweet chilli cream

Name: Pea and pea shoot soup with coriander and sweet chilli cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 20g unsalted butter; 1/2 teaspoon ground cumin; 2 teaspoons grated ginger; 1 onion, finely chopped; 1 potato, peeled, chopped; 1/2 bunch coriander, stems cleaned and chopped, leaves picked; 500g frozen peas; 50g pea shoots, plus extra to garnish; 3 cups (750ml) chicken stock; 2 tablespoons sweet chilli sauce; 200ml creme fraiche or sour cream; Juice of 1 lemon

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10m

15m

Pea and pea shoot soup with coriander and sweet chilli cream

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For a delicious and tempting starter recipe, try this pea & pea shoot soup with coriander and sweet chilli cream.

2 tablespoons olive oil
20g unsalted butter
1/2 teaspoon ground cumin
2 teaspoons grated ginger
1 onion, finely chopped
1 potato, peeled, chopped
1/2 bunch coriander, stems cleaned and chopped, leaves picked
500g frozen peas
50g pea shoots, plus extra to garnish
3 cups (750ml) chicken stock
2 tablespoons sweet chilli sauce
200ml creme fraiche or sour cream
Juice of 1 lemon

Method

1.

Heat oil and butter in a large pan over low heat. Add cumin and ginger and stir for a few seconds until fragrant. Add onion, potato and coriander stems and cook, adding a little water occasionally to keep vegetables from catching, for 5 minutes. Add peas, shoots, stock and coriander leaves. Bring to the boil, then simmer over low heat for 3 minutes.
2.

Meanwhile, swirl sweet chilli sauce through the creme fraiche or sour cream.
3.

Remove soup from heat, then use a stick blender to puree soup until smooth (or cool slightly, then puree in batches in a blender and return to pan). Warm over low heat, then season and stir in lemon juice.
4.

Ladle soup into bowls. Top with a swirl of sweet chilli cream and extra pea shoots.