A can of green peas is all you need to create a remarkable ... If time isn't on your side for extensive cooking, experiment with this pea soup recipe. In just 15 minutes, you'll have a tasty ...

4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, ...

Note: Be really careful not to overcook or you will lose the fresh taste and bright green colour. Add a little extra stock if the soup is too thick. Feast on delicious recipes and eat your way ...

“One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us ...

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden ...

This vibrant and green pea and kale soup is ideal for cold weather and makes for an easy dinner that goes well with roasted ...

And despite being vegetable-heavy, split pea soup is thick, creamy, and will keep you full for a long time. Mashed recipe developer Maren Epstein knows the power that the tiny green vegetable ...

Return to the rinsed pan, reheat and simmer for 5 minutes. Season with a pinch of pepper. The soup is delicious hot but may also be served well chilled, finished with chopped parsley.

Daniel Boulud's chilled pea soup is a springtime staple at his NYC ... places this overlooked vegetable at the center of every recipe.

Truffle-infused oil is great over roast potatoes or mixed into a mash at the last minute. The trick with peas is to cook them on a low heat to maintain their vibrant green colour.

Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined. To serve, pour equal amounts of the soup into four warmed bowls.