The Foodies

Cooking And Gardening For Young Children.

The Foodies / Resources / Single Recipes / Summer Pea Soup

Member Login | Register

Resources

These pages are a mixture of our own resources, and those we have found from other people and organisations. Some resources here have been provided by practitioners and parents who have tried and tested them, but you will have to assess for yourself the benefits for your own children and whether it will meet the guidelines you are working with.

Some resources are created by food industries. While they are not allowed to promote intentionally inaccurate information, they will naturally wish to promote their product as the most important part of the diet. However some of the resources they provide are very good when used in context. Wherever I am aware that a resource is industry sponsored I will say so, and you can exercise your common sense in evaluating it.


Books Classroom Activity Ideas and Lesson Plans Events and Campaigns Good Websites Online Games, Videos and Downloadables Other Useful Bits and Pieces Recipes Seasonal Food Lists Seasonal Growing Jobs The Foodies Books Support Resources Tried and Tested - Garden Ideas Tried and Tested - Healthy Living Ideas Tried and Tested - Kitchen Ideas

Search

Enter your search criteria below and click Go to find what you're looking for.

06/07/2010 14:49:00

Summer Pea Soup

This recipe was kindly given to us by Fi Bird, author of Kids Cooking. It is a lovely bright coloured sunny recipe. PERFECT if you've been growing your own peas and salad potatoes but you could make it with frozen ones too. As fi says "This is a lovely green soup that explodes with the sweet flavour of freshly harvested summer peas."


Ingredients  
Half a leek
Tablespoon olive oil
300g scrubbed new potatoes
400g peas in the pod (100g shelled)
800ml vegetable stock
2 mint leaves finely shredded
 

 

What to do:
 
  1. Wash and slice the leek into thin slices.
  2. Heat the oil in a pan and gently cook the leek for 2 minutes
  3. Dice the new potatoes into small pieces and cook with the leeks for a further 1-2 minutes, stirring continually.
  4. Add 600ml of the stock and bring to the boil. Simmer for 10 minutes until the potatoes are soft.
  5. Add the peas and mint and simmer for a further 3 minutes, to cook the peas.
  6. Remove the pan from the heat and allow it to cool for a few minutes.
  7. Blend the peas and potatoes in a food processor and return to the pan.
  8. Use the rest of the stock (200ml) to rinse around the food processor bowl and add this to the pan.
  9. Heat gently to warm through and season with freshly grated pepper.


No Comments Available

Login to leave a comment.