I think peas are very underrated vegetables. For some reason, everyone seems to shy away from them, and they're often thought to be mushy and overcooked. I've always thought peas had a geat, if subtle, flavour; and buttered peas make a delicious accompaniment to any roast.
This time though, it was not buttered peas that I was after, but a new soup. I was getting bored with the usual pumpkin and mushroom and potato soups, so I thought I'd try something new and visually exciting; and nothing could be more visually interesting than green pea soup.
But that seemed a little ordinary, till I came upon a recipe in The Cook's Companion, edited by Lorraine Turner, for minted pea soup, which seemed to add just the pique I was looking for.
Ingredients (Serves 4)
1 Tbsp butter
3 shallots, chopped
2 leeks, trimmed and finely chopped
1 potato, peeled and chopped
450g frozen peas
2 Tbsp chopped fresh mint
3½ cups vegetable stock
Fresh mint sprigs, to garnish
2 Tbsp cream or creme fraiche, to garnish
![Minted Pea Soup MEP](http://farm1.static.flickr.com/158/330730283_557ffb2520_m.jpg)
Notes on ingredients: If you can't find shallots (and you usually can't in Singapore, you could probably just use one onion). I used one handful of mint and didn't bother to chop it, and I used chicken stock instead of vegetable stock.
![Leeks](http://farm1.static.flickr.com/133/330730284_48f910cc8b_m.jpg)
Melt the butter in a large pan over medium heat. Add the shallots and cook for 2 minutes. Add the leeks and cook, stirring for an additional 2 minutes. It doesn't really matter if your leeks get slightly browned, as you're not making a vichyssoise.
![Leeks and potatoes](http://farm1.static.flickr.com/135/330730286_9de0c61d7a_m.jpg)
Add the potatoes and cook for, you guessed it, another two minutes.
![Leeks, potatoes and peas](http://farm1.static.flickr.com/136/330730287_0360aa00d8_m.jpg)
Add the peas to the pot.
![Leeks, potatoes, peas and mint](http://farm1.static.flickr.com/123/330730288_fb4d8eb8fa_m.jpg)
And the mint; chopped, if you prefer.
![Leeks, potatoes, peas, mint and stock](http://farm1.static.flickr.com/131/330730289_6bc9e9fdf4_m.jpg)
And finally add the chicken or vegetable stock. Bring to a boil, then reduce the heat, and let everything simmer, covered, for 30 minutes.
![Simmered](http://farm1.static.flickr.com/88/330731181_f2b1ac996b_m.jpg)
After you're done simmering, remove the pot from the heat and let it cool down. Don't worry if the peas and mint look rather discoloured; that's meant to happen.
![Blended](http://farm1.static.flickr.com/152/330731183_7966f08622_m.jpg)
Transfer the ingredients to a blender and blend till smooth. You should get a thick, viridian paste. Return this to the pot and dilute with water or stock until you've reached the desired consistency. Heat it up and keep hot till you're ready to serve.
![Minted pea soup](http://farm1.static.flickr.com/160/330731184_3c78bf4e7a_m.jpg)
Scoop the soup into bowls, dollop a teaspoon of cream or creme fraiche into the centre of the soup, and garnish with a sprig of fresh mint.
Technorati Tags: Recipes, Soup, Minted Pea Soup
No comments:
Post a Comment