I’m not a vegetarian but I try not to eat too much meat. This week we are having a meat free week and a friend asked me to seek out a pea soup recipe that was not ladened with cream yet substantial enough for a midweek tea. The result is definitely an everyday recipe; it’s low in fat and packed with veg. It can, of course, be made much more luxurious by adding cream and maybe some pesto and topping it with parmesan crisps, yummy! This, I guess, could be seen as the base recipe from which you can elaborate. As it was a Monday night I have served it with veggie sausage and a poached egg. The egg, with its runny yolk, was particularly good when it oozed it’s way into the soup.
- 1 cup of diced potatoes
- 1 cup of diced courgettes
- 2 cups of frozen peas
- 2 garlic gloves – chopped
- 2 sprigs of mint – chopped
- 3/4 pint of semi skimmed milk
- 1/2 pint of water
- 1 lemon
- Knob of butter
- Salt and pepper
- Optional – chilli
Melt the knob of butter and add the potatoes and courgettes, fry on a low heat for 3 to 4 minutes, I think this brings a little of the sweetness out of the veg. Add the chopped garlic and peas, stir.
Add the hot water, milk, mint leaves and chilli if you are using it, season. Cook for 10 mins on a medium to high heat.
Whizz using a hand blender or liquidiser. Add the lemon juice and taste, adjust seasoning to suit your taste.
Now you have the base you can pimp your soup as you wish: crispy pancetta, poached egg, roast gammon chunks, crumbled feta, pumpkin seeds? Do what you like and I would love to hear how you pimp your pea soup!
Thank you for reading 😋😀