500 ml/18 fl oz Meat Stock
80 g/3 oz butter
100 g/3 1/2 oz shelled peas
50 g/2 oz plain flour 500 ml/18 fl oz milk
500 g/1 lb 2 oz chicory, chopped 1 tablespoon chopped fresh flat-leaf parsley
salt and pepper Parmesan cheese, freshly grated, to serve


1.Bring the stock to the boil in a saucepan. Melt 25g/ 1 oz of the butter in another pan, add the peas, cover and cook over a low heat for 5 minutes. Season with salt, pour in the stock and cook for about 20 minutes.
2.Meanwhile, melt the remaining butter in another saucepan, stir in the flour and gradually stir in the milk. Cook, stirring constantly, until thickened, then season with salt and pepper.
3.Add the chicory, cover and cook over a low heat for 15 minutes. Add the peas and stock. Transfer to a food processor and process to a purée.
4.Pour into a soup tureen and sprinkle with the parsley. Serve with Parmesan.

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