400g Spanish onion, diced
200g celery, diced
1kg fresh shelled peas
1litre vegetable stock
200ml Greek yoghurt
2 red radish
fresh pea shoots or herbs[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
This recipe can be prepared up to 2 days in advance.
In a heavy based pan sweat the diced onion and celery in 50g of butter over a medium heat until translucent, being careful not to brown or caramelise. Add just enough water to cover the vegetables, cover, and cook over a low heat until the vegetables are very soft: approximately 45 minutes. Check periodically to ensure the pan has not cooked dry.
While the onions and celery are cooking, blanch the shelled peas in boiling salted water for 3 to 5 minutes or until tender, ensuring they remain bright green. Refresh the peas in cold water until cooled, strain, and allow to drip dry for five minutes.
In a blender, purée the peas with the vegetable stock. Start with half the amount of stock and add more as needed; the whole litre may not be needed. Purée the pea mixture until very smooth, then reserve.
After allowing the onion and celery mixture to cool to room temperature, purée it to the same smooth consistency as the peas, using more vegetable stock if necessary. Combine the onion and pea mixtures and blend well, seasoning with salt to taste.
Shave rounds of radish on a mandolin or truffle slicer and keep in cold water until ready to use.
Heat the soup gently just before serving, making sure it retains its vibrant color. Pour the soup into bowls and add a dollop of Greek yoghurt to each serving, garnishing with fresh pea shoots or herbs and the shaved radish. Serve immediately.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]