Note: Karla tells me this a modified Nigella Lawson recipe.
I think it’d be fine without the butter.
This is turning into the winter of soup in Katie’s Kitchen. I’ve never been a big fan of soup, but having said that I probably haven’t tried more than three or four varieties until now. I guess too many bowls of Campbell’s Tomato Soup when I was young turned me off the dish in general (sorry Andy).
This soup isn’t my favourite (not the biggest Parmesan fan) but it sure is flavourful and if you like Parmesan cheese you’ll love this. Don’t let the green colour put you off!
Thanks to my co-worker Karla for the recipe. I wonder where it is from originally?
Bake a bulb of garlic wrapped in foil for an hour. (Chop the top off first)
Cook a 500g bag of baby peas.
Put drained peas into blender. Add 25g butter, 25g grated Parmesan and 300ml stock. Squeeze garlic into mixture. Puree, warm and eat.