Del Toro – Pea & Potato Soup

Pea & Comber Potato Soup

Demonstration Recipe by Anton Campbell of Del Toro at Signature Dish Cookery Theatre, Balmoral Show 2011

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • Soup
  • 400gm frozen peas
  • 400gm peeled Comber potatoes
  • 1 diced onion
  • 1 litre chicken stock
  • 1 pk fish fingers
  • Garnish:
  • 200gm rocket
  • 30gm pine kernels
  • 2 cloves garlic
  • 50gm parmesan
  • olive oil
  • seasoning

Main Instructions
  1. Soup
  2. Saute onion without colour for 5 minutes, add diced potato, warm chicken stock & bring to the boil; simmer for 10 minutes and add frozen peas; simmer for 10 minutes; Mean while heat oven to 200C and bake fish fingers until crispy; Blend soup using stick blender until smooth, check consistency & seasoning; Serve with diced fish fingers & parmesan shaving.
  3. Garnish
  4. Toast pine nuts kernels and blend all ingredients together until a smooth garnish soup.
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