Hearty Mushroom And Carlin Pea Soup

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.

Course Main Course, Soup

Cuisine British, European

Diet Vegan, Vegetarian

Keyword british carlin pea recipes, Carlin pea recipes, carlin pea soup, carlin pea vegan recipes

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 377

Ingredients

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

Instructions

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.

Nutrition