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Pea Soup
Serves 6
Ingredients
olive oil
2 medium onions, peeled and finely chopped
4 large handfuls of freshly podded peas
1.1 litres chicken stock
255g dried spaghetti, broken into approx 2.5cm lengths
sea salt and freshly ground black pepper optional: 1 sprig each of fresh mint, basil and rosemary
extra virgin olive oil
a small handful of fresh flat-leaf parsley, chopped
Method
Pour a good lug of olive oil into a pan, add the onions and fry slowly for 10 minutes. Stir in the peas and chicken stock, bring to the boil and simmer for another 10 minutes or so. Bring some salted water to the boil and cook your spaghetti for half the time it says on the packet, then drain and add it to the pea soup to finish cooking. It's nice to tie up the sprigs of herbs and pop them into the soup to give it a nice fragrance, removing them before serving. When the pasta's cooked have a taste of the soup and season carefully with salt and pepper. Divide the soup between the bowls, drizzle over a little extra virgin olive oil and sprinkle with the parsley.
