It’s not very traditional but a couple of times now we’ve began our served Christmas lunch with a soup course. It pays to create a nice, fresh, light soup so you make it special – not really the kind of occasion where you want Grandma’s rugged vege soup.
You should also serve a small amount – we go for low, shallow bowls to give the soup a restaurant feel. Here’s an easy recipe that never fails and is easy to adapt if you have dairy free people staying.
Pea and rocket soup
1 tablespoon olive oil
1 red onion, finely chopped
700g frozen peas
100g rocket leaves
3 cups (750ml) hot vegetable stock
Shaved Parmesan and rocket leaves to garnish (optional)
Heat the oil in a large saucepan over medium heat. Add the onion and cook for five minutes, or until soft.
Add the peas and rocket, and cook for a further two minutes.
And the stock and 1 cup of water, bring to the boil then reduce the heat and simmer for 20 minutes.
Cool slightly and then either blitz the soup with a stick blender or put it in batches into the food processor and blitz it that way. Return to the cleaned sauce pan and heat through.
Serve garnished with shaved Parmesan and extra rocket. I also recommend adding salt to taste.