So here's a pea soup, a frozen pea soup, that tastes really fresh. Honestly, unless your garden is overflowing with the things, I can't imagine it would make sense to make soup with fresh peas anyway.
BTW, as well as her Virtual Bake Sale, which you can still support, I'll Eat You has some very sophisticated pea-fiteroles (such a cute name). Check them out!
The Recipe: Minted Pea Soup
From Hamlyn All Colour Cookbook: 200 Budget Meals, by Sunil Vijayakar
A book that my little sis gave me for Christmas - thanks J!
- 1 tbspn butter
- 1 onion, finely chopped
- 1 potato, finely chopped
- 2.25 US pints (1 litre) vegetable stock
- 13 oz (400g) frozen peas
- 6 tbspn finely chopped mint leaves
- salt & freshly ground pepper
- creme fraiche (optional), to serve
1. Melt the butter in a large saucepan, add the onion and potato, and cook for 5 mins. Add the stock and bring to the boil, then reduce heat and simmer gently for 10 mins or until potato is tender.
2. Add the peas to the pan and cook for a further 3-4 mins. Season well with salt and pepper, remove from the heat, and stir in the mint. Puree in a food processor or blender until smooth. Ladle into warmed bowls and top with a dollop of creme fraiche, if liked.
Thoughts/Tips/MistakesNothing comes to mind - this is just a lovely soup.
Adding the mint:
Like the splat on the side of the bowl? Sigh...