Chilled Pea Shooters Recipe | Food

Hugh Fearnley-Whittingstall

Date Published:: 28/05/2009

Try this twist on your usual Friday night out shooter from River Cottage

Watch the video of the River Cottage team preparing this soup

Makes about 500ml soup

Ingredients

Knob of butter
Sunflower oil
1 clove garlic, thinly sliced
4 spring onions, thinly sliced
About 300g freshly shelled peas, plus 1 handful of the pods, thinly sliced
Salt and freshly ground black pepper
2 lovage leaves, thinly sliced
A big handful of pea shoots

Method: How to make chilled pea shooters

1. Melt the butter with a little dash of oil in a large saucepan over a medium heat. Add the garlic, spring onions and sliced pea pods, season, then sweat gently for a few minutes until soft.

2. Add the shelled peas and the lovage leaves and enough water to just cover the peas. Bring to the boil, reduce the heat and simmer, uncovered, for a few minutes, until the peas are tender.

3. Transfer the soup to a blender, along with the pea shoots, and blend until smooth.

4. Pass the soup through a sieve into a bowl. Leave to cool, then refrigerate, stirring regularly, until thoroughly chilled. Check the seasoning, then serve in chilled shot glasses.

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Comments

can you pout eney drink init like vodca or home made drink sorry about the spelling im ditslexik

Posted by ian.harman on 03/06/2009 22:37:58

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Chilled Pea Shooters Recipe? WOW. Cannot wait to try this great simple recipe. Looks exceedingly mouth-watering. Have always enjoyed watching Hugh F.Wittingstall's episodes. Cannot wait for next week's episode. PS: Is the flower wine on sale anywhere? Would love to try it. Thanks. Jay.

Posted by Jay Jugessur on 03/06/2009 21:22:40

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Thoroughly approved of your programme on English veal. I have a superb local farmer/butcher. He breeds Longhorn and I am used to well hung 'proper' meat. All his other meat ie pork, lamb is from his local farmer friends and we know what breeds they are. Fairly often we get veal supplied by a farmer friend of his and it is so popular we have to get our requests in as soon as he announces it. For the pasyt 6 years we have driven 14 miles each way on a Saturday Saturday to get our meat and it is well worth while. Previously we bought from Tim Wilson at the Ginget Pig when he farmed in Harwell and before we lost him to Marylebone High Street and Borough Market. Thank goodness Lindsay Dawes of Westland Farm is an equal. Keep up the good work and I think we are seeing an improvement in meat supplies.

Posted by Heather Melton on 03/06/2009 21:12:23

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Hugh Fearnley-Whittingstall recipes Chilled pea shooters recipe

Ingredients

Method: How to make chilled pea shooters

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