Eric Clapton’s fresh pea soup recipe
It wasn’t until I came to the States that I realised just how much the British love peas. I would be surprised to find out the peas head to list of Britain’s favourite vegetables.
So when I discovered this recipe for pea soup from Eric Clapton, that didn’t surprise me either.
Often, pea soups are made from marrowfat peas or split peas but this delicious soup is make using fresh peas, straight from the pod.(Although frozen can also be used).
It also has the addition of delicious cucumber and fresh herbs.I especially like the fact that fresh mint is included – that is the perfect herb to bring out the best in peas.
About this dish,which was included in a now out-of-print cookbook from the nineteen eighties, Eric says that it is delicious served hot or cold.
I think that the addition of a little single cream poured on top of beach bowl of soup adds a real touch of luxury. I’d also sprinkle extra chopped mint on top of each serving.
Here’s the recipe:
Rating
- ½ cucumber
- 1 medium onion
- 1 small head lettuce
- Fresh mint
- Fresh parsley
- 2 ounces butter
- 2 ½ pints chicken or vegetable stock
- 1 pound shelled (or frozen) peas
- 1 teaspoon sugar
- Salt & pepper
- 2 teaspoons curry powder (optional)
- One third pint milk
- Peel and chop the cucumber and onion
- Clean and chop the lettuce, mint and parsley
- Heat the butter in a saucepan and add lettuce, cucumber, onion, mint and parsley
- Stir until the butter is absorbed
- Add stock, peas, sugar and season to taste with the salt and pepper
- Simmer until the peas are soft
- Pour into a blender and puree
- Add the curry powder, milk and reheat.
- This soup is good hot or cold.
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