São Lourenço do Barrocal
Cream of Pea Soup with Coriander
In the same family for over 200 years, the São Lourenço do Barrocal estate has its heart at the monte, an ancient small farming village, which has been brought carefully back to life as a remarkable hotel of understated luxury, surrounded by ancient holm oaks, olive groves and vineyards.
We have enjoyed a collaborative partnership for the last few years, hosting several of our photoshoots and this month they share a simple and seasonable soup; to welcome spring!
Time: 45 minutes
400g of fresh peas
2 garlic cloves
Croutons, salt, olive oil and coriander to taste
Optional: 50g of shredded cured ham sprinkled on top
Peel the potatoes and dice
Peel and roughly chop the leek and the courgette.
Add potatoes, leek and courgette to a saucepan and cover with water. Bring to a boil, drain and reserve water aside for stock
Dice the onion and crush the garlic
Heat a drizzle of olive oil in a separate saucepan, add the onion and garlic and season with salt
Once the onions are cooked, add the peas and reserved water and bring to simmer
Once the peas are cooked, add the potatoes, leek and courgette
Transfer to a food processer and blitz until a creamy consistency is achieved.
If too thick, add more water
Serve in a bowl with chopped coriander, croutons and a drizzle of olive oil (and optional shredded cured ham if using).