My brother and his wife are over from Toronto ... it is their last visit before they have their baby. We spent the morning going through boxes of baby clothes so they can take them back with them ... It was great going through so many tiny outfits ... there are so many wonderful memories within them. I really had forgotton how small both my children were.
After we had filled a couple of suitcases with clothes, blankets, baby kit ... we had lunch. Jess, my sister in law loves green vegetables ... actually love is a bit of an understatement ... if she could live off one thing it would be green veg.
With this in mind I made pea soup which we ate with a delicious baguette from our local french bakery ... bliss.
PEA SOUP - Serves 4
1 Medium onion, 2 Cloves of grated garlic, 500g Frozen petit pois peas, 600ml Boiling water, 2 Teaspoons of Bouillon Stock powder, Double Cream, 25g Gruyere, Salt and Pepper
- Slice the onions and place in a sauce pan on a low heat with a generous slug of olive oil. Allow them to cook for a few minutes until they are soft.
- While the onions are cooking boil the kettle and make up 600ml of stock. For this recipe I add two good teaspoons of bouillon powder to 600ml of boiling water
- Grate the garlic into the onions and stir for a minute
- Add the frozen peas then the boiling stock to the pan. Bring the peas to the boil, once boiling allow to simmer for 2-3 minutes until the peas are cooked through and are starting to go squidgy
- Season with salt and pepper and blend
- Once blended add a dollop of cream (about 2-3 tablespoons) and grate in 25g of Gruyere ...
I tend to add quite a bit of seasoning to this soup ... and more pepper than salt as the stock is fairly salty. If you like soup very creamy feel free to add more to taste.
I tend to use a hand held blender for this and blend in the saucepan ... if your worried about it spitting when you do this use normal blender.
The Gruyere can be replaced with Parmesan.