Organic
Pea Soup
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| Inexpensive Organic Sweet Pea Soup |
This soup is made with organic frozen peas and
organic stock. I get both in bulk from
Costco so it is very inexpensive. The
key is not to cook the peas very long – they then retain their sweetness. Someone asked me once if the soup has sugar
in it. It doesn’t – it is all about how
you cook the peas. The base is inspired
by the asparagus soup in the cookbook “The Silver Palate”. This is one of my favorite cookbooks.
Ingredients:
-
2 quarts organic chicken stock or
broth
-
4 cups of organic onion or
leek. I usually make it with 2 leeks and
the rest onions (probably 1 large onion)
-
1 stick organic butter or ½ stick
butter and ¼ cup organic olive oil.
-
8 ½ to 9 cups of organic (frozen)
sweet peas
-
Sea salt to taste
Preparation:
Melt the butter with low heat in a large soup
pan (e.g. 5 ½ quart pan). Meanwhile, chop
the leeks in half after disgarding the top and bottom and wash carefully. Just
use the light green parts and discard the dark outer layers. Dice the leeks and wash again in a
colander. Dice onions. Add the onions and leeks to the butter and
sweat the onions on low heat for a long, long time until they are really mushy
and translucent (about ½ hour). Salt
them to taste.
 |
| Onions and Leek - Cook until really soft and translucent. |
Add 2 quarts of chicken stock and bring to a
boil.
Add peas to the boiling stock and keep it on
high heat until it begins to boil then let it boil for about 30 seconds and
turn it off. Let the soup cool and then
process it (liquefy) in a blender or food processor that is watertight. Let it cool or else the hot soup will make
the lid pop and splatter everywhere.
If you would like fancier soup, add chopped tarragon to the top, or bacon, or a bit of cream swirled in the bowl.
This recipe makes a lot of soup – over 2 quarts…
I think that you can make half as much, but I’ve never tried.
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| Finished soup -- to make it fancier add cream, or tarragon or bacon to the top. |
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