Pea, chilli & Coriander soup

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December 12, 2013 by dgarnett2013

Pea, chilli & Coriander soup: Rory O’Connell


The fresh coriander in this soup can be replaced with mint. Or use lettuce instead of Pea. Lettuce and Mint is very good.

  • 2oz/ 55g butter or 2 tablespoons olive oil
  • 140g/ 5oz finely chopped onion
  • 2 cloves of garlic, peeled and chopped
  • 1 red or green chilli, deseeded and finely chopped
  • 450g/ 1lb of peas, fresh or frozen
  • 900ml/ 1 1/2 pints chicken stock
  • 2 tablespoons of chopped coriander
  • salt, pepper and sugar

Melt the butter until foaming (or oil until it heats and gets thinner) and add the onion, garlic and chilli.


Sweat, covered on a low heat for 5 minutes.

Add the stock and bring to the boil.

Add the peas – NO LID – and season with salt, pepper and sugar.

Bring back to the boil and simmer for 5 minutes.

Taste a pea to check that it is tneder and if so a the coriander and liquidise immediately.


Taste and correct seasoning – sugar, always with peas, salt, pepper.

Add a little creamy milk if the soup is too thick.

Serve with a swirl of whipped cream and a little more chopped coriander.

Chili: to remove seeds: Roll chilli and press it. Cut top off and slit from top to bottom. Run seeds down the sink.

For Veg Soup in general:

  • 1 cup onions
  • 1 cup Potatoes
  • 3 cups carrot/ artichoke parsnip etc.

December rose.


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