Chard – pea soup
A quick and easy, creamy soup with potential for additions such as (smoked or poached) fish, if liked and if a new challenge for a mix of textures is needed.
Ingredients
- 1 onion, chopped
- 1 large cooked potato (floury variety, or baking potato), peeled and chopped
- knob of butter
- 250 g chard, shredded
- 125 g peas (fresh or frozen)
- 500 ml vegetable stock
- 150 ml cream
- salt, white pepper
Method
- In a saucepan, melt butter over moderate heat. Add onion, sweat for a few minutes. Add potato, chard and peas, sweat for a few more minutes. Add vegetable stock, bring to the boil. Reduce heat slightly and simmer for about 30 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add cream, adjust thickness as preferred, season to taste.