Pea & roasted garlic soup 12 Feb 2013 Peas respond to freezing so well that this soup will taste just as good as one made during the summer

Frozen peas are one of the vegetables that respond well to freezing, retaining both flavour and texture as they are processed within minutes of being picked. This means that you can make a pea soup at this time of the year using frozen peas confident that it will taste just as good as one made during the summer with fresh peas. This soup is so easy to make and a perfect soup while this cold snap lasts and a warming meal is desired.

To serve four people you will need:

• 4 heads of garlic
• 2 medium sized onions fine chopped
• 2lb 4oz/2kg frozen peas
• 1 ltr vegetable or chicken stock
• 1 tbspn olive oil
• 2oz/50g butter
• Salt and freshly ground black peppercorns to season
• Cream or crème fresh to garnish      

Method:

• Roast the heads of garlic having trimmed the top of each one to expose the flesh, and wrapped them in tinfoil – they need to be cooked in an oven at 350’F /180’C or gas mark 4 for about 35 minutes or until soft.
• Chop the onions and fry in the butter and oil in a large pan over a moderate heat for about 3 minutes or until they become translucent.
• Add the frozen peas and stir well so that they are covered with the butter and oil, then pour in the stock and bring to the boil.
• Remove the cooked garlic heads from the oven and when they become cool enough to handle, open the foil package and gently squeeze the cooked flesh into the soup.
• Place the mix into the liquidizer and puree until you have a liquid that is quite rough and still retains some pieces of garlic.
• Garnish with cream or crème fresh and serve with chunks of warm crusty bread.