I may be glowing with the success of my garlic crop but I don’t talk about my peas (which never even germinated). Luckily this recipe (based on a Nigella one) uses frozen peas rather than fresh.
Don’t be put off by the amount of garlic – once roasted the flavour is mellow and sweet and not at all over powering. I’m not a fan of super creamy soups so I have reduced the amount of butter and cheese by half, and I don’t bother with double cream which I think dulls the flavour.
Pea and garlic soup
- 2 large heads of garlic
- 4 teaspoons of olive oil
- 400g of frozen peas
- 400ml chicken or vegetable stock
- 25g of butter (Nigella uses double this amount)
- 2 tablespoons of freshly grated Parmesan (Nigella uses double this amount)
- 300ml of double cream (optional)
Cut the very top off the head of garlic so that you can just see the tops of the cloves. Cut out a square of tin foil, sit the garlic in the middle, drizzle over 2 teaspoons of olive oil and then make a loose parcel with the tin foil around the garlic, sealing at the top. Repeat with the other head.
Bake in an oven preheated to 180oC for an hour until soft.
Squeeze the soft cloves of garlic out of their skins into a food processor.
Heat the chicken stock in a pan, add the frozen peas and cook over a medium heat for a couple of minutes until the peas are thawed and warmed through. Add the peas and stock to the food processor.
Add the butter and Parmesan then process until creamy.
Pour the mixture back into the saucepan and heat gently. Add salt and pepper to taste and a little cream if you think it necessary – I don’t.
NOTE: This is great served with homemade baguettes (find the recipe here)