Fresh pea soup with smoked peppered mackerel

Fresh pea soup with smoked peppered mackerel

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  • 6
  • Easy
  • Fat conscious Pescatarian
  • 10 minutes
  • 10 minutes
  • Kleine Zalze Barrel-fermented Chenin Blanc 2009


  • 600 g fresh or frozen peas
  • 1 litre full-cream milk
  • Sea salt and freshly ground black pepper
  • Nutmeg, grated, to taste
  • Juice of 1 lemon
  • 4 smoked peppered mackerel fillets, flaked
  • Beetroot sprouts, to garnish (optional)

Cooking Instructions

In a deep saucepan, bring to a boil the peas and milk. Simmer for 8 to 10  minutes, then transfer to a blender and blend until smooth.
Return to the saucepan and, if needed, adjust the consistency with a little more milk. Season to taste, then sprinkle with a little nutmeg and a squeeze of lemon juice.
Ladle into bowls and top with fl aked mackerel and beetroot sprouts, if using. Serve with lemon cheeks on the side.

Jacques Erasmus Recipe by: Jacques Erasmus
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