Whenever we eat out this time of the year, soup always seems suitable. The other day we were at one of our favoritecafe’s, close to where we live. They served a steaming hot green pea soup with a little bit of chili in it. When we came home we were still talking about it.

I remember trying green pea soup during my early school days and h-a-t-i-n-g it. It tasted absolutely terrible (overcooked, pale and smelly), and since then I have always been a little bit frightened by the pea soup. After our café-experience I felt brave and bought a big pack of dried green peas which I put in water during the night. In the morning I started cooking them and after about an hour the terrible smell from our school kitchen started haunting me! I looked into the pot and saw the pale pea soup from my school days … Everything had to be thrown away and Luise came to my rescue. Using frozen organic green peas and by not letting it cook to long she made a ten-times-tastier version of the same soup. Thank you my love for saving me from my pale-pea-disaster.

What can we learn from this? My best guess is to use frozen (or fresh) peas instead of dried, but that is just a guess. If anyone has a tasty recipe using dried peas, feel free to share. (But I still can’t guarantee that I’ll dare to try it by myself …)

Luise’s Grønne ærtesuppe
4 pers.

1 spsk extra jomfru olivenolie

1 løg, hakket

1 fed hvidløg
1/2 tsk havsalt

1 knivspids tørret chili
4 dl frosne økologiske grønne ærter 

1 l grønsagsbouillon

1/2 citron (saft)
1/5 dl havrefløde
timian
yoghurt, soyayoghurt eller creme fraiche

Svits løg, hvidløg og chili i olivenolie. Tilsæt ærter og bouillon. Skru ned for varmen når det koger og lad det simre i 10 minutter. Hæld halvdelen af bouillonen fra i en skål, blend suppen med en stavblender. Smag til med havrefløde, citron, timian, chili og salt. Hvis du vil have suppen tyndere kan du tilsætte mere af bouillonen.
Server med yoghurt (vi bruger den mælkefrie soyayoghurt) nogle grønne ærter og timian.

Foto af: Johanna Frenkel