Jugged Green Pea Soup

"An old fashioned soup, which I find so satisfying, from a recipe book entitled The National Trust - Recipes From The Dairy. Use fresh shelled peas where possible, frozen will do if you can't get hold of the fresh."
 
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Ready In:
1hr
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Put the peas into a 6 cup preserving jar,layering them with the butter, sugar, seasoning and mint leaves.
  • Close tightly and stand the jar in a deep stockpot filled with sufficient water to come two-thirds of the way up the side of the jar.
  • Bring to a simmer and cook, uncovered, for 30 minutes.
  • Empty the contents of the preserving jar into a food processor and blend for about 3 minutes.
  • With the machine still in motion, gradually add about half the stock, or as much as the capacity of the machine can cope with.
  • Rub the puree through a sieve into a pan, add the remaining stock and cream, then reheat the mixture.
  • Season to taste, balancing the sugar,lemon juice, salt and freshly ground black pepper to your liking.
  • Serve hot.

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RECIPE SUBMITTED BY

I live and work in London, I'm from Bonnie Scotland tho'. My man's a Londoner and I suppose our two children are more London than anything else. I love fishy cookbooks, Rick Stein's an obvious favourite.
 
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