Chilled Pea Soup

A refreshing change to winter soups, this soup, served chilled is ideal for a summers picnic.

Shopping List

  • 1 bunch salad onions, thickly sliced
  • 2 cloves garlic, chopped
  • 2 potatoes, diced
  • 1.75 litres hot vegetable stock
  • 470g shelled Garden Peas
  • 20g pack fresh dill, chopped
  • 170ml tub soured cream

Serves : 1

Difficulty : easy


1. Place the salad onions, garlic potatoes and hot vegetable stock in a pan. Bring to the Boil and simmer for 20 minutes until potatoes are very soft.
2. Add the peas and cook for a further 3 minutes then whizz to a fairly smooth soup using a handheld blender. Cool and then chill until ready to serve.
3. Stir most of the dill into the soup and ladle into cup or a flask. When ready to serve, top with a spoonful of soured cream, sprinkling of remaining dill and grinding of black pepper.