Pea Soup with Ginger

  • 2 tablespoons olive oil, extra virgin
  • 1 small onion, roughly chopped
  • 1 1/2 tablespoons fresh ginger, finely chopped
  • 1 teaspoon salt
  • A pinch freshly ground white pepper
  • 350g deep frozen peas
  • 1 1/3 litres vegetable stock
  • 100g potatoes, peeled and cut into small cubes

Heat the oil in a large pot till it starts smoking lightly, add the onion and ginger and fry for about a minute, stirring continuously. Add the pepper and salt (to your own taste) and cook for another 3 minutes till the onions are transparent.

Add the peas and fry for another minute, add the stock and bring to a Boil, then add the potatoes and cook covered for about 20 min.

Remove the pot from the heat, leave to cool a bit then puree` with a hand mixer. Reheat just before serving, and serve piping hot with freshly baked Ciabatta bread.

Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.