Pea and coriander soup at the Mill

Sinead Doran runs the kitchen at Blarney Woollen Mills. Their recently opened delicatessen sells cheeses, wine, meats and cooked meals in their Food-To-Go range. This is a recipe for one of the many delicious soups they sell. The Mill restaurant is also beginning Fish Fridays, the first Friday of every month. In the evening the restaurant will serve five fish specials, changing every month, each accompanied by a glass of one of their different wines. Expect these nights to be popular so reservations are recommended.

Pea and Coriander Soup

Frozen peas are even better than fresh. Their flavour and sweetness is locked in as soon as they’re picked. There’s lots of flavour from the garlic and fresh coriander, plus some heat from the chillies. It’s a beautiful fresh green colour and with lots of crusty bread makes the perfect summer supper.

Serves 6

a glug of olive oil

2 onions, finely chopped

2 red chillies, chopped

6 garlic cloves, chopped

1 litre chicken or vegetable stock

salt and pepper

500g frozen peas

a bunch of fresh coriander, chopped

Heat the oil in a large saucepan and add the garlic, onion, chillies. Cook with the lid on, stirring occasionally, until soft but not coloured (about 10 minutes).

Add the chicken stock and season with salt and pepper. Bring to the boil and, when boiling add the peas. Cook for just 3 minutes then remove from the heat.

Whiz for a few minutes until smooth. Then stir in the chopped coriander, season to taste and serve in bowls with crusty bread.