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?
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
3 sprigs of mint
Pepper & salt
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|