Recipes

A recipe from Rachel Green

Serving 4

    1 kg frozen peas
    4 heads of garlic
    50g butter
    1 tbsp olive oil
    1 ltr good vegetable stock
    2 onions peeled and roughly chopped
    Sea salt and freshly ground black pepper to taste

Method

Wrap the garlic in foil and roast at 180C for 40 minutes or until soft.

Fry the onion in butter and oil for approx 3 minutes until soft. Add the frozen peas and coat in the oil and butter mixture.

Add the stock and bring to the boil, reduce the heat and simmer for 5 minutes.

Bring the garlic out of the oven and leave to cool for 5 minutes, cut the top off and squeeze the soft roasted garlic into the pea soup, puree roughly.

Serve with dollops of crème fraiche and chopped chives.