A rich and warming soup. Carlin peas are a heritage pea that have been grown in Britain for centuries. They have a rich history in the UK especially within Lancashire, where they are traditionally eaten on bonfire night with vinegar and salt. They add a wonderful nuttiness and depth to this seasonal soup.
When to eat
We recommend eating this dish from September to April.
This meal is around 90% less polluting than the average UK meal.
- Eating this recipe will save around 2.66 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.97 KM in a modern car.
- 1 Tablespoon Sunflower Oil
- 2 Large Onion
- 20 g Dried Porcini Mushrooms
- 1 Litre Vegetable Stock
- 300 g Chestnut Mushroom
- 3 Clove Garlic
- 300 g Turnip
- 20 g Fresh Thyme
- 2 Large Carrot
- 15 g Fresh Parsley
- 250 g Cooked Carlin Peas
- Halve and finely slice the onions. Heat the oil in a large pan. Tip in the onions and fry for 5-10 mins until golden. Meanwhile, pour the vegetable stock over the porcini mushrooms. Leave to soak for 5 minutes.
- Prepare the rest of the vegetables. Peel and chop the turnip and carrots. Slice the mushrooms and finely dice the garlic. Add the mushrooms and garlic to the pan with the turnip and carrots. Fry until the mushrooms soften and start to brown.
- De-stalk the thyme and sprinkle the leaves into the pan along with the carlin peas. Fry for a further minute. Then pour in the porcini stock mixture, cover the pan and simmer for 20 mins.
- Chop the parsley, reserving some for garnish. Stir the parsley into the soup with plenty of pepper and serve immediately with the remaining parsley sprinkled on top.