Nigella Lawson's easy and warming pea and pesto soup recipe

1 week ago 20

Express. Home of the Daily and Sunday Express. logo

  • HOME
  • News
  • Politics
  • Royal
  • Showbiz & TV
  • Sport
  • Comment
  • Finance
  • Travel
  • Life & Style
  • Life
  • Cars
  • Tech
  • Garden
  • Property
  • Food
  • Diets
  • Health
  • Style
  • Express Wins

Nigella Lawson shared her go-to recipe for a fresh pea and pesto soup.

Pea soup

Pea soup (Image: Getty)

While the pesto can be bought in a jar, Nigella Lawson promises that the fresh version "you can find in chiller cabinets in the supermarkets" will taste so much better.

The chef said the difference between jar-bought pesto and the fresh version is "astonishing".

In her cookbook Nigella Express, she penned her fresh pea and pesto soup recipe that is best made in a blender.

Nigella Lawson explained: "I think soup tastes better made in a blender rather than a food processor.

"And it's best to use a blender which has a central plug in the lid that you can remove to stop the pressure building up — which, in turn, prevents you getting soup all over you or your walls."

Lime sliced in half

Lime adds a delicious zingy flavour (Image: Getty)

Pea and pesto soup

Serves: two people

Ingredients

  • 375g frozen peas
  • Two spring onions (trimmed but whole)
  • One tsp Maldon salt
  • Half tsp fresh lime juice
  • Four tbsp pesto
  • Two tbsp pine nuts

Method

Fill a kettle and put it on to boil. Once it's boiled, measure 750ml of boiled water into a pan, and put on the hob to come back to the boil.

Add the frozen peas, spring onions, salt and lime juice to the pan and let everything bubble together for seven minutes.

Bunch of green onions on a wood cutting board

Spring onions are not to be chopped up into the soup (Image: Getty)

Invalid email

We use your sign-up to provide content in ways you've consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. Read our Privacy Policy

Discard the spring onions and blitz the peas and the liquid with the pesto in a blender.

Pour the liquidised soup back into the pan and keep warm over a gentle heat until you are ready to ladle into bowls.

Meanwhile, tip the pine nuts into a small frying pan, and toast over a medium heat until they begin to colour.

Once the soup is served into bowls, sprinkle the pine nuts over each bowl of soup.

IPSO Regulated Copyright ©2024 Express Newspapers. "Daily Express" is a registered trademark. All rights reserved.

Read Entire Article