Best Pea And Coriander Soup Recipes

Pea and Coriander Soup image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pints (900 milliliters/3 3/4 cups) homemade chicken stock
2 ounces (50 grams/1/2 stick) butter
5 ounces finely chopped (150 grams/1 cup) onion
2 cloves garlic, peeled and chopped
1 green chilli, deseeded and finely chopped
Salt and freshly ground pepper
1 pound (450 grams/4 cups) peas (good quality frozen are fine)
2 tablespoons chopped fresh coriander, plus whole leaves for garnish
Sugar, for seasoning
Softly whipped cream, for garnish

Steps:

Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top.

Chick-Pea and Coriander Soup image

Yield Makes about 3 2/3 cups, serving 2

Number Of Ingredients 14

2 cups chopped onion (about 2 medium)
1 tablespoon olive oil
4 cups water
a 19 ounce can chick-peas, rinsed and drained
2 large garlic cloves, chopped
1/2 teaspoon salt, or to taste
1/2 cup packed fresh coriander sprigs, washed well and spun dry
2 teaspoons fresh lemon juice, or to taste
Accompaniment: cumin pita crouton-crisps
For cumin pita crouton-crisps:
3 mini pita loaves (about 3 inches in diameter), halved crosswise
4 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt

Steps:

Make cumin pita crouton-crisps:
Preheat oven to 400°F.
Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.
Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
Make soup:
In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.
Serve soup topped with pita crouton-crisps.