Homemade stock and pea soup

• COLLECTED VEGETABLE ENDS
• 1
  White or yellow onion
• 3
  Garlic cloves
• 1bag
  Frozen peas
• HANDFUL OF PARSLEY
• DASH OF MILK
• SALT, PEPPER, CHILLI FLAKES TO TASTE
• OLIVE OIL

Instructions

1. 1
   Fill large pot with vegetable ends, cover with water and season generously with salt and a little pepper. Simmer for 30 minutes - an hour.
2. 2
   Drain liquid through sieve into container and compost wilted vegetable ends.
3. 3
   Saute roughly chopped onion and garlic in pot with olive oil, salt and pepper. When brown, add frozen peas, parsley and stock liquid. Simmer for 20 minutes or until peas are soft.
4. 4
   Puree soup until smooth with an immersion blender. Add dash of milk.
5. 5
   Eat with crusty bread and salted Kerrygold.

Comments

Log in to leave a comment.

No comments yet.