Roasted Garlic and Pea Soup

pea soup
Everyone has a few recipes in their repertoire that they can turn to if they want something fast or cheap. This recipe for roasted garlic and pea soup is both. The only reason the soup can’t be called a 30-minute meal is because the garlic takes an hour to roast, but if you do that the night before you want to make the soup, then you can have this soup on the table in about 20 minutes.

pea soupadapted from Real Food by Nigel Slater

Serves 2 to 3



1 head of garlic
1 tablespoon olive oil
400 g frozen peas
30 g butter
4 tablespoons freshly grated Parmesan
400 ml vegetable or chicken stock, heated
250 ml heavy cream, or to taste

The Preparation

Preheat the oven to 200°C. Cut the top off the head of garlic. Cut out a square of tin foil, large enough to make a baggy parcel around the garlic. Sit the garlic in the middle of the foil and drizzle with the olive oil. Make a loose parcel around the garlic, sealing the edges of the foil. Roast for about 1 hour, until soft.

Putting it all together

Cook the peas in boiling salted water as usual. Drain and tip into a food processor or blender, then squeeze in the soft cooked cloves of garlic. Add the butter and Parmesan and half of the stock. Process to a creamy purée. Pour the mixture into a saucepan and add the remaining stock. Check the flavour and add cream to taste. Pour back into a saucepan and reheat gently. Season to taste with salt and pepper and serve.

This recipe, and more, is available on Dinner du Jour

Related: Homemade Chicken Soup and Bacon & Butterbean Chowder

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