Thursday, June 4, 2009

Pea soup

A simple plain soup for those Winter days when Summer seems a long way off.

- Warm some olive oil in a pan and add half an onion and a clove of garlic or two, peeled and chopped.
- Add in a small potato, peeled and chopped into chunks.
- When the onion is soft and translucent add in say four handfulls of frozen peas.
- Pour over a pint and a quarter of half strength vegetable stock.
- Bring to a gentle boil and cook until the peas are soft, fifteen to twenty minutes or so.
- Blend the soup smooth.
- Return to your washed out saucepan, reheat adding a teaspoon or two of Tamari to taste along with some black pepper and salt if required, go carefully though because the Tamari is very salty itself.

And that is all there is too it, half an hour from start to eating . . . I had mine with some grated parmesan and more black pepper.

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Justin said...

the great thing about pea soup is that it's so easy to jazz it up. like you say, adding parmesan and black pepper is great. i've found people like it with some keilbasa or andouille sausage. a little bacon would be fun. you get the idea.

Peter said...

Peas and bacon, of course! a great combination that I had forgotten about.
And sausage too - Have not heard of keilbasa before but google images came to the rescue( just need google taste and google smell now . . . )

I get what you mean, thanks for those tips.


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