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Finding a box of memories.

        When I was growing up in the kitchen drawer there was a knife known as "The knife"! It had been a carbon steel dinner kni...


Waste not want not!

       The first of the summer peas are the sweetest, long waited for and very special. Podding them takes time, but it is one job where you have to sit and do it. A cup of tea and someone to help you is pleasant. Or with a glass of wine while someone else prepares the rest of the meal is an excellent way to relax at the end of the working day. Even better & the sun shines and you can sit outside.
      As the pile of pods grows the small mound of peas grows too. The mound of peas seems disappointingly small compared to the pile of pods.
      When the peas are cooked and enjoyed, so sweet, so tasty, so quickly gone.
The pile of pods remains. Compost? Give them to the horses or hens?
Or soup?

      Pea-pod soup has a long and honourable history amongst thrifty cooks and it has a sweet refreshing flavour. The mint helps cut the sweetness.
      You can skip the blending part of the recipe, but you must strain the soup through the 'mouli' or a sieve or it becomes a very high fiber soup!
      I've always wondered why we 'eat' soup even though it is a liquid!


                                                       Pea Pod Soup                                                                                    
1 onion chopped
1 stick of celery chopped
1 small clove of garlic chopped
large knob of butter
1 med potato peeled & chopped small
300g pea-pods
3 sprigs of mint
Pepper & salt
1l stock
Whipped cream & chopped mint to serve

Chopped garlic, onion & celery

Chopped potato, mint and stock

Heat the butter in a saucepan over a medium heat and soften the onion celery and garlic in it.
Add the potato, pea-pods, mint and the stock and bring to the boil.
Taste the stock and season with pepper and salt. Turn the heat down and simmer until the pods are soft and the potato cooked, about 10 - 15 minutes.


Turn the heat off and leave till cool enough to blend in a processor or with a stick blender. Blend and then put through a 'mouli' or a sieve, return to a clean pan and reheat.
Serve topped with a dollop of whipped cream and a sprinkle of chopped mint. 

A plate of soup for eating

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