Jersey Royal Potato and Pea Soup with Smoked Salmon Cream

A creamy and vibrant soup celebrating the delicate flavour of Jersey Royal potatoes and fresh peas, finished with a swirl of smoked salmon infused cream and fresh dill. Showcasing the best of Jersey's seasonal produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.97/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed, but not peeled)

£2.75

250gFresh Peas(Shelled)

£1.75

30gJersey Butter(Unsalted)

£0.50

1Onion(Finely chopped)

£0.50

750mlVegetable Stock(Low sodium)

£0.75

100mlJersey Milk(Full fat or semi-skimmed)

£0.20

100mlDouble Cream(For smoked salmon cream)

£1.00

50gSmoked Salmon(Finely chopped, check for gluten free)

£3.50

2tbspFresh Dill(Chopped, for garnish)

£0.75

To tasteSalt

£0.10

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£11.90

£2.97 per serving

Instructions

1.
Melt the Jersey butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the scrubbed Jersey Royal potatoes to the saucepan and cook for a further 5 minutes, stirring occasionally.
3.
Pour in the vegetable stock and bring to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
4.
Add the fresh peas to the soup and cook for the last 3 minutes, until bright green and tender.
5.
Remove the saucepan from the heat and let it cool slightly. Carefully blend the soup using a blender or an immersion blender until smooth and creamy. Add Jersey milk to achieve desired consistency.
6.
Season the soup to taste with salt and freshly ground black pepper.
7.
While the soup is cooking, prepare the smoked salmon cream. In a small bowl, combine the double cream and finely chopped smoked salmon. Stir gently to infuse the cream with the salmon flavour. (Optional: Refrigerate the cream for at least 10 minutes to allow the flavour to develop further).
8.
Ladle the soup into bowls. Swirl a spoonful of the smoked salmon cream over each bowl.
9.
Garnish with freshly chopped dill and serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (414g)

495 kcal / 2071 kJ

Carbs

33g

13% of RDA

Fat

33g

47% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer flavour, use chicken stock instead of vegetable stock.

If you don't have fresh peas, you can use frozen peas. Add them directly to the soup during the last 3 minutes of cooking.

The smoked salmon cream can be made ahead of time and stored in the refrigerator for up to 24 hours.

A squeeze of lemon juice can brighten the flavour of the soup.

Cooking Equipment

Large saucepan

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...