There is something so cosy and comforting about eating soup out of a mug and this wonderful, nourishing pea soup is absolutely made to be enjoyed thusly. What’s more, the brilliant color can’t fail to be cheering and the bright flavor of tender peas is delicious: this is the perfect soup for either a chilly evening indoors or tucked into a thermos for a cold-weather picnic.
1-2 tbs. olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 large Yukon Gold potatoes, peeled and cut into chunks
8 fl. oz. milk
16 fl. oz. chicken stock
2 cups frozen peas
Heat the oil in a large saucepan. Toss in the onion and garlic and cook over a low heat for 4-5 minus until soft. Add the potatoes and pour in the milk and stock. Bring to a boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes are nearly cooked.
Tip in the peas and simmer a further 2-3 minutes, then blend until smooth.