Pea and Roasted Garlic Soup

Pea and roast garlic soupI started writing this along time ago and realised that I never published it. This is one of my favourite soups, I can’t decide whether it is the garlic, freshness of it or the fantastic colour of it but I love it. I always make either cheese scones or cheese biscuits to have with it as they go really well together.

Lots of things have happened since I last posted, my birthday has been and gone, I’ve been down to stay with my sister in my home town of Penrith which was fantastic. While I was there I visited Zefferelli’s in Ambleside for the first which was fantastic. It is a vegetarian restaurant that has a Mediterranean style to it, I’d never been before and will definitely go again when I am next visiting my sister. I have also been relearning how to sew, my aim is to make curtains for my house so I got a sewing machine for my birthday which I love. I learnt how to use one when as a teenager but need some practice so I am starting small with lining knitted purses I have made and then I am going to progress onto cushions.
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Tomorrow is the Wimbledon final and I am having friends round so I am going to be baking all day to make afternoon tea for everyone so there will be some sweet recipes uploaded soon!

Pea and Roasted Garlic Soup

Ingredients

  • 500g frozen peas
  • 500ml vegetable stock
  • 1 whole bulb of garlic
  • 1 onion
  • knob of butter (50g)
  • Salt and pepper

Method

  1. Pre-heat the oven to 180C/350F/Gas 4. Wrap the bulb of garlic in tin foil and roast in the oven for 40 minutes.
  2. Cut the onion and fry it in the butter until soft.
  3. Add the frozen peas and stock and simmer until the peas are cooked, this doesn’t take long, roughly 5 minutes
  4. When the garlic is cooked take it out of the oven, cut the top off the bulb and squeeze the garlic into the pan.
  5. Blitz the soup up with a hand blender or freestanding blender. Season with salt and pepper to taste.

Enjoy! H x

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