Soups are so satisfying. For me, they are synonymous to "perfect comfort food". They also pass muster under the "fat watch" scrutiny. Even if the recipe requires cream. In which case, cheating is always an option: cut the cream with milk.
One day, I would like to be explained why soups have got such a bad reputation. I have an inkling that dehydrated soups, or watery, tasteless tin-soups could be the guilty party.
Another great advantage is their simplicity, most soups can be made from scratch in no time. Never more so then in the case of Pea Soup which requires a bag of peas and cream. However, there is a secret ingredient and that is the kind of bouillon used. I know I tend to bang on about bouillon but truly in a dish which contains a couple of ingredients only, these have to be good.
In the Sunday Soup series, I try to give a basic soup with a few variations but here I am going to deviate a little since after the basic and the variations, I would like to also talked to you about a brand I have been curious to taste so fall asleep in your plate just yet.
- ½ onion, chopped
- 500g frozen peas
- 100ml/2fl oz double cream
- 250 ml vegetable stock ( I use Marigold)
- salt and freshly ground black pepper
Add the bouillon and bring to boil
Add the peas, lower the heat and cook for 5 minutes.
Add the cream, lower the heat again and cook for another 3 minutes stirring occasionally.
Leave to cool and transfer to the food processor and Blitz until smooth
Peas Soup and Ham (add 1/2 the ham in the food processor, dice the other 1/2 add it when serving)
Pea soup and mint (to be added instead of the cream)
Yorkshire Provender Pea Soup and Spinach
Pea & Fresh Spinach with Coriander taste definitely as good as a home made soup with the depth which characterise the use of fresh ingredients.