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Green Pea Soup

Green Pea Soup
Recipe by Simon Gault

Makes 500ml (5ml per portion)

2 1/2 tbsp Pukara extra-virgin olive oil
4 shallots, diced
2 medium cloves garlic, diced
850ml vegetable stock
650g frozen peas, defrosted
1/2 cup cream
salt and white pepper

1. In a large saucepan, heat the olive oil to a shimmer. Add the shallots and garlic and cook over a medium heat until they become soft and transparent. Pour in the vegetable stock, bring to the boil, then add the peas and simmer for 10 minutes. Remove from the heat and place into a cold bowl over an ice bath to ensure the peas retain their colour.

2. When cold, purée in a high-speed blender until smooth, then pass through a sieve. Add the cream, season with salt and pepper to taste and keep chilled until ready to reheat.