In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
This soup is simple, quick and delicious. Made from ingredients that you are likely to have in the house already, it takes less than 15 mins to prepare from start to finish – far less time than it takes to go to the supermarket, get a tin or carton of soup, go to the checkout to pay for it and then go home. Not only do you save time but also it is cheaper than the ready-made version, more nutritious plus you know exactly what has gone into it. You do need a stick blender but these are very cheap to buy and are extremely useful in the kitchen.
375g frozen peas (1 medium bag)
3- 4 spring/salad onions sliced finely
500mls hot vegetable stock (a stock cube or bouillon powder made with water boiled in the kettle is fine)
1 tablespoon fresh mint or tarragon or 2 level teaspoons dried mint or tarragon
sea salt and freshly ground black pepper
crème fraiche or plain yoghurt to serve (optional
- Put peas and finely sliced spring/salad onions in a saucepan and add hot vegetable stock – make sure peas are covered.
- Bring to boil and leave to simmer for 3 minutes.
- Take off the hob and add fresh or dried herbs (mint or tarragon are good)
- Blitz with the hand blender until reasonably smooth. If you want a very smooth soup then you would have to pass it through a sieve. However, the bits add texture and also fibre so ideal to leave in – unless you are on MasterChef, where Greg and John would expect it to be smooth!
- Add freshly ground black pepper, a pinch of salt and a squeeze of lemon juice and stir in. Taste and adjust the seasoning if necessary.
- To serve: Ladle into a warm bowl and add a swirl of plain yoghurt or crème frache and a scattering of finely chopped herbs if desired.