Packets of fresh shelled baby peas are available if you are busy or if these are not in store then use frozen. This recipe is taken from my cookbook ‘Healthy eating for the menopause’.

Serves 4

Preparation: about 15 minutes, plus chilling if serving cold

 

700g/1.5 lb shelled garden peas (about 2kg/4.5lb in the pod)

4 spring onions, quartered

2 celery heart stalks, roughly chopped

1.1    litres/2 pints boiling water or vegetable stock

1-2 tablespoons arrowroot, optional

Freshly ground sea salt and black pepper

Dash of no-sugar Worcestershire sauce

100g/3.5oz thick plain organic yogurt or oat cream

1.5 tablespoons mixed seaweed flakes

Small bunch of chives or mint

 

 

Put the peas, spring onions and celery in a food processor or blender and blitz to a puree.  Pour and spoon out into a large bowl or pan and mix in the water or stock.  Depending on the texture of the peas and your taste, you may want to thicken the mixture with some arrowroot.  Taste and adjust the seasoning with salt, pepper and a dash of Worcestershire sauce.

 

If serving cold, chill for as long as you can before serving.  To serve, swirl some yogurt or oat cream into each bowl and scatter with some seaweed and snipped chives or chopped mint.

 

If serving warm, add the yoghurt or oat cream and heat through gently, stirring.  Again, scatter over the seaweed and snipped chives or chopped mint just before serving.

This entry was posted on Sunday, February 1st, 2009 at 12:10 am and is filed under Monthly Meal Ideas. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.