CHEF : Paul Watters

FROM : Belfast Ireland

30 years in the Hospitality Industry

Food Creator / Food Writer

From working in local restaurants to his career-defining opportunity to work at The Savoy in London and venues around the world.

RECIPE BY – Chef Paul Watters – Belfast Ireland

Ingredients

4 tbsp of Rapeseed oil

2 onion (peeled and chopped) 

4 sticks of celery (washed and chopped) 

8 medium size potatoes (washed peeled and chopped) 

3 tbsp of unsalted butter 

2 litre of chicken or vegetable stock

1 bunch of Asparagus rough cut including stocks (keep some back for garnish) 

1 handful of picked mint

1 handful of frozen peas

8 slices of Serrano ham

2 sprigs of fresh thyme

4 tbsp of double cream 

A few bits of picked flat leaf parsley 

Method

To make this unique pea and sage soup recipe, In a pot or large sauce pan add rapeseed oil then add chopped onion. Cook on a medium heat until soft(chef tip add a little water to prevent the onion from catching) 

Add celery and diced potato and butter stir well until butter has melted, place a lid on top and allow to cook for 5 minutes then remove lid. 

Pour in stock and add asparagus   stocks cook for a further 10-15 minutes until the stocks are soft. 

Add the rest of the asparagus  Carefully transfer to a blender and blitz until smooth or use a hand blender. Bring back to the heat and season with salt and pepper  according to taste. While waiting for soup to heat boil the peas in a little water with Asparagus spears once boiling Remove the soup from the heat and serve drizzle a little cream around the bowl and add cooked peas garnish with asparagus around the plate place Serrano in the middle of the plate. Drizzle a little cream around the bowl and flat leaf parsley and let your taste buds delight in our unique pea and sage soup recipe.