Green Pea Soup
|Peas in pod||2 Pound, use fresh (900 Gram)|
|Onions||2 Medium, skinned and chopped|
|Spinach||2 Ounce (50 Gram)|
|White stock/Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Sugar||2 Teaspoon (Leveled)|
|Double cream||90 Milliliter (6 Tablespoon)|
Wash the peas and shell about 20 pods.
Tie the shelled peas in muslin to use for the garnish later.
Put the rest of the pods, onions, mint, spinach, stock, salt, pepper and garnish in the cooker.
Put on the lid and bring to high (15 lb) pressure, then cook for 5 minutes.
Reduce pressure quickly.
Remove the garnish and sprig of mint.
Sieve the soup or puree it in an electric blender (if the puree is fibrous, it is better to pass it through a sieve as well).
Return the mixture to the pan and reheat.
Blend the flour and milk to a smooth cream.
Stir in a little of the hot liquid and add it to the rest of the soup.
Bring to the boil, stirring until the soup thickens and cook for 2-3 minutes.
Add the sugar and adjust the seasoning.
Stir in the garnish of peas and the lightly whipped cream just before serving.