Tuesday, May 24, 2011

Pea soup that is easier to cook than rice.

Once I went to the dentist then a bit later it was lunch time. I couldn't manage to really chew anything so I ordered the only soup they had on the menu; Pea and Mint soup. Sounded really uninspiring, actually, but there was nothing for it so that's what I chose. Changed my life. Fell in love, decided to figure out how to make it so I could have it whenever I want, asked the waitress what was in it. She said "Peas and mint" and rolled her eyes like I had asked something really dumb.

Pea and Mint soup
INGREDIENTS:
500gm frozen peas (You can use fresh if you want)
A small handful of mint leaves (Or just save even more hassle and buy minted peas. Serious.)
6 cups vegetable stock

METHOD:
Put the stock and peas in a saucepan, bring to the boil and then turn down. Simmer for 20-30 minutes. Turn off the heat, add the mint leaves (skip this if you used minted peas), and whiz up with a stick mixer. Add water to thin out the soup slightly if required.

Gluten free (check your stock label), dairy free and vegetarian. Just don't try serving it to pea haters, unless you are willing to lie and pretend it's something different like 'herbed potato' or 'awesome alien slime soup'.  This soup freezes well too, so I like to make a double batch then freeze some for later. Pictured here in a Maxwell and Williams Olso bowl.

I told you it was easy.

1 comment:

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