A beautiful green soup from Nigella Lawson. It can be served with or without the cream, and hot or chilled as preferred.
Ingredients
- 1 head garlic
- 2 tsps olive oil
- 200 g frozen peas
- 25 g butter
- 2 tbsps freshly grated parmesan
- 200 ml vegetable or chicken stock
- 150 ml double cream or to taste
Servings:
Instructions
- Lop the top off the head of garlic so you can see the tops of the cloves just revealed in the top section. Cut out a square of foil big enough to make a baggy parcel round the garlic.
- Put the garlic in the middle and drizzle with olive oil. Make a loose parcel , sealing the edges. Put in a preheated 200 C Gas 6 oven for about an hour until soft.
- Cook the peas in boiling salted water according to packet instructions. Drain well then tip into a food processor. Squeeze in the soft cooked cloves of garlic.
- Add the butter, parmesan and half of the stock and process to a creamy puree. Pour into a saucepan and add the remaining stock. Check the flavour and add cream to taste.
- Heat gently, season to taste and serve hot or chilled.
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