Improved Raymond Blanc Pea Soup Recipe

The Raymond Blanc Pea Soup Recipe combines the sweetness of peas, the depth of sautéed aromatics, and the richness of cream for a velvety, comforting soup. This easy recipe is perfect for a light lunch, starter, or dinner accompaniment. It takes about 25 minutes to prepare and serves 4 people.

Raymond Blanc Pea Soup Ingredients

• 500g fresh or frozen peas.
• 1 medium onion, finely chopped.
• 1 medium leek, cleaned and sliced.
• 1 clove of garlic, minced.
• 750ml vegetable or chicken stock.
• 50g butter.
• 100ml double cream.
• Salt, to taste.
• Freshly ground black pepper, to taste.
• Optional: Fresh mint leaves for garnish.

Raymond Blanc Pea Soup Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the onion, leek, and garlic. Cook gently for 5-7 minutes, stirring occasionally, until softened but not browned.
3. Pour in the stock and bring to a gentle boil.
4. Add the peas and cook for 3-5 minutes if fresh, or 5-7 minutes if frozen, until tender.
5. Remove the saucepan from the heat and let it cool slightly.
6. Using a blender or immersion blender, blend the soup until smooth. For an ultra-smooth consistency, pass the soup through a fine sieve.
7. Return the soup to the saucepan and stir in the double cream. Warm it over low heat, but do not let it boil.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh mint leaves if desired.

Recipe Tips

• Use fresh peas for a sweeter flavor, but frozen peas are equally delicious and convenient.
• For a richer flavor, substitute half of the stock with whole milk.
• If you prefer a vegan version, replace butter with olive oil and cream with coconut milk or oat cream.
• Add a squeeze of lemon juice before serving for a bright, fresh flavor.

How To Store Raymond Blanc Pea Soup

Refrigerate: Allow the soup to cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days.

Freeze: Pour the cooled soup into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How To Reheat Leftover Raymond Blanc Pea Soup

On the Stove: Pour the soup into a saucepan and heat over medium-low, stirring occasionally, until warmed through.

In the Microwave: Transfer a portion to a microwave-safe bowl. Cover loosely and heat on high for 2-3 minutes, stirring halfway.

What To Serve Raymond Blanc Pea Soup

Raymond Blanc Pea Soup Recipe pairs well with crusty bread, garlic croutons, a fresh green salad, or a cheese platter. It can also be served alongside roasted chicken, grilled fish, or a vegetable quiche for a heartier meal.

Frequently Asked Questions

Can I skip the cream?

Absolutely! The soup will still be delicious and slightly lighter without cream.

How can I make this soup spicier?

Add a pinch of cayenne pepper or a few drops of hot sauce to the soup before serving.

What can I use instead of a blender?

You can use a food processor or mash the soup with a potato masher for a chunkier texture.

Try more recipes:

• Spicy Runner Bean Soup Recipe
• On The Border Chicken Tortilla Soup Recipe
• Yong Tau Foo Soup Recipe