Whenever we eat out this time of the year, soup always seems suitable. The other day we were at one of our favorite cafe’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 Green Pea Soup
1 tablespoon extra virgin olive oil
1 onion, chopped
1 clove garlic
1/2 teaspoon sea salt
1 pinch of chili powder
1,5 cup (4 dl) frozen green peas
4 cups (1 l) vegetable broth
1/2 lemon (juice)
1/3 cup (0,8 dl) oat cream
yoghurt, soyghurt or creme fraiche
Add olive oil to a pot over medium-high heat. Stir in the onion, garlic, sea salt and chili and cook until the onions soften. Add the green peas and broth. Let it boil and then lower the heat and let it simmer for 10 minutes. Pour half of the broth away into a bowl. Use a hand blender to puree the soup. Stir in the oat cream, lemon juice, thyme and more salt if needed. If the soup is to thick add some of the broth.
Pour into bowls or cups and serve with some yoghurt (we use the milk-free version soyghurt) and a couple of fresh green peas.
Photo by: Johanna Frenkel