Daube of pork
This recipe turns a sow's ear into a silk purse - shoulder meat may be cheap, but it's perfectly suited to being slow cooked
Minted pea soup
- Preparation and cooking time
- Total time
- 5 mins work
- Easy
- Serves 4
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- 1 bunch spring onions
- good knob of butter
- 300g frozen minted peas
- 750ml hot vegetable stock
- 3 tbsp crème fraîche
Nutrition: per serving
- kcal122
- fat7g
- saturates5g
- carbs8g
- sugars3g
- fibre4g
- protein6g
- salt0.67glow
Method
step 1
Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
step 2
Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.
