Pea Soup

1 lb 450g fresh peas
2 pts 1200mls water
1 oz 50g vegan margarine
1 tsp yeast extract
salt to taste
Wash and shell the peas. Boil the pods in the water for 1 hour. Strain. Use the water for stock, allow to cool.
Add the peas, bring back to the boil and cook until tender. Add margarine, yeast extract and salt. Simmer for 15 minutes.
Serve garnished with chopped parsley.
Serves 4.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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