I have mentioned green pea soup on this blog before, but that was a while ago now and I think it is time for a gentle reminder. The reason for this is, that I think this is one of the nicest soups around and probably the only one I find light enough to enjoy during the summer. Hot, that is. I don’t really do cold soups.
I live for the weekends, although I like doing things during the week as well, I adore weekends when you have time to prepare and eat a meal with plenty of time on your hands. That’s why I usually make three courses at the weekends, or at least two. And when one is busy at the weekend, then this works just as well on a Thursday.
I suggested to Christopher that we would have a nice bottle of wine with dinner, and then I made the one course weekday meal I had planned into a three course meal quite easily. The peas in the freezer made this lovely soup, the main course was the aubergine dish I had already planned (it needs some modifications until it gets posted on here) together with garlic bread. And some cheese and crackers left over from the weekend was our dessert. Easy peasy and incredibly fulfilling.
The cheese board consisted of, from the top: Rebluchon (creamy, French, cow’s milk); a lovely French blue cheese that I have forgotten the name of; Brie de Meaux (French, cow’s milk) and last but not least Ossau Iraty (Basque region, France, ewe’s milk, hard). My must-have crackers with cheese are both British; Carr’s water biscuits and Bath Olivers (the two types to the left in the bread basket).
Greenn pea soup, serves 2
300 g frozen petit pois
water to cover
a dash of concentrated vegetable or chicken stock
100 ml cream
2 dashes (3 tbsp approx) dry white wine
Place the frozen peas in a sauce pan, just about cover with water. Bring to the boil and let it boil for a minute or two. Drain but keep the water. Blitz the peas with about two ladles of the water until you have a thick soup. Pour it back into the pan, add cream, wine and stock and bring to the boil again. Add more liquid if the soup is too thick. Season. Pour into bowls and decorate them with whirls of cream and truffle oil.