Pea and “veniham” soup
Servings:
4
This is such a quick recipe if you have just made your veniham that we always seem to make a batch straight away – it’s a great quick reward for the effort that goes into brining and cooking the venison - it’s like alittle “mission accomplished” reward.
Ingredients
- 1 small onion, finely chopped
- 200 g frozen peas
- 100 g or a few chunks of veniham
- a glug of olive oil
- 1 clove of garlic, finely chopped
Instructions
- In a medium saucepan sweat the garlic and onion with the oil and a little seasoning.
- Add the stock and bring to a simmer.
- Add the peas and as soon as they are hot, blend to a soupusing an immersion blender or pop the soup into the blender – taking the usualcare not to redecorate the kitchen.
- Taste, season and return to the pan, add some chunks ofveniham and then serve with some crusty bread and lashings of butter for asuper hearty lunch or tea.
Recipe Notes
This is such a quick recipe if you have just made your veniham that we always seem to make a batch straight away – it’s a great quick reward for the effort that goes into brining and cooking the venison - it’s like alittle “mission accomplished” reward.
Ingredients
- 1 small onion, finely chopped
- 200 g frozen peas
- 100 g or a few chunks of veniham
- a glug of olive oil
- 1 clove of garlic, finely chopped
Instructions
- In a medium saucepan sweat the garlic and onion with the oil and a little seasoning.
- Add the stock and bring to a simmer.
- Add the peas and as soon as they are hot, blend to a soupusing an immersion blender or pop the soup into the blender – taking the usualcare not to redecorate the kitchen.
- Taste, season and return to the pan, add some chunks ofveniham and then serve with some crusty bread and lashings of butter for asuper hearty lunch or tea.
