I make two kinds of pea soup. This pea soup with cream and nutmeg is quick and easy to make. It brings out the sweetness of garden peas and it is much loved especially by the kids. It is a proud member of the ‘30 Minute Dinner Club’.
- 1500 ml water
- 800 g frozen or fresh garden peas
- 2 chicken stock cubes (or pots)
- Salt and pepper to taste
- 200 ml whipping cream
- A pinch of ground nutmeg
Pour the water in a large pot, add the garden peas and bring to the boil. Boil for 1-2 minutes, the peas will become soft very quickly.
With a strainer spoon, fish out approx. 1 cup of boiled peas and put aside.
Add the chicken stock cubes into the soup. Now blend the soup with a stick blender until smooth and creamy, with no coarse pieces remaining.
Add the cream – the reason why I use whipping cream is that single cream tends to clot in boiling water and double cream is a bit too rich – but it can be used if whipping cream is unavailable.
Add salt, pepper and ground nutmeg to taste.
Finally stir the whole peas back into the soup.
Your pea soup with cream and nutmeg is ready, it is best served with croutons.