Creamed Pea Soup with leftover Turkey

You will need

20g butter
1 small onion - peeled and finely chopped
2 cloves garlic - peeled and chopped
300ml turkey of chicken stock
2 tins Batchelors Marrowfat ‘Bigga’ peas - drained and rinsed
100ml double cream
Pepper and salt to taste
To garnish
50g bacon lardons - or two rashers cooked until crispy
75g cooked turkey - chopped
Fresh herbs - chives or parsley - finely chopped


1 Place the butter into a saucepan and allow to melt over a gentle heat. Add the onion and garlic and fry until translucent and starting to turn golden.

2 Add the stock and the peas, reserving a few for garnish, and gently simmer for 5 minutes.

3 Blend the soup in a jug blender or whizz with a stick blender until silky smooth.

4 Season to taste.

5 Return to the pan, add the cream and gently reheat to a simmer.

6 Serve immediately, stirring in the turkey, and garnishing with the bacon, herbs, reserved peas and a little extra cream.