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Pea soup

(3 Posts)
Biscuitsandtea Sun 02-Oct-11 17:42:49

I love making soups and DS just adores ALL soups (double bonus as he'll eat all those things he usually 'doesn't like!).

However I have a pea soup based question. It's so quick and easy to make as if I use frozen peas I can whip it up at the drop of a hat, however it then has all the pea 'skins' left in it.

Surely it would be better without them? Am I missing a trick? Should I just sieve it or put it through a colander? But would it then be just too smooth? I like it to have a bit of texture. Surely I don't need to be peeling peas?

Thanks

YougreatPamplemousse Sun 02-Oct-11 17:45:04

I put mine through a sieve once I have wizzed it then add some cooked whole peas or pancetta. Mine won't eat it with the skins in.

Biscuitsandtea Sun 02-Oct-11 17:51:11

Ah yes - brilliant thank you!

That is such a good idea to put the texture in post sieving!

I'm so dim sometimes when the answers seem so obvious!

Still, every thing i learn takes me one step close to being ready for Masterchef ...... Ahem ......

I'm sure Greg and John don't like pea skins either blush

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