Recipe for Iced Summer Green Pea Soup


750 gm peas; shelled
1 salt
1 pepper, ground
1 medium onion; sliced
1 medium potato; sliced
1 lettuce
250 gm thin cream
750 ml chicken stock
1/2 lemon; juice


Slice the potatoes and onions thinly and put them in a saucepan with the shelled peas (weighed shelled), the lettuce and half the chicken stock. Bring gently to the boil, cover and simmer quarter of an hour.

Pour into a blender or liquidiser and blend to a puree. Return to the rinsed out pan, reheat and simmer 5 minutes. Now add the cream and the lemon juice. Season well with salt and pepper, cool and chill. Serve well chilled.

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