Pea-pod soup (Bauern Erpsen suppe). Switzerland may be a country of bankers, but even the wealthiest families practice thrift. This soup is a good way of using up the humble pea-pod after the spring peas have been enjoyed as a vegetable. Serve it hot with croutons or cold sprinkled with chives.
plus 2 hours chilling if serving cold
500 g / 1 lb pea pods, topped and tailed
15 g / 1/2 tbs chopped onion
3-4 large outside leaves of lettuce
850 ml / 1 1/2 pt chicken stock (made with stock cubes if necessary)
150 ml / 5 fl oz thin cream
salt and freshly ground black pepper
croutons or finely chopped chives to serve
1- Melt the butter in a large saucepan over very low heat, add the chopped onion, cover and leave them to sweat 8-10 minutes. Do not allow the onions to brown.
2- Add the pea-pods, lettuce leaves and stock to the pan and bring the mixture to the boil. Reduce the heat and simmer, covered, for 20 minutes or until tender.
3- Puree the mixture in a blender or pass it through a sieve. To serve the soup hot, return it to the saucepan, season with salt and pepper, add the cream and reheat it without boiling. Serve in warmed bowls with croutons.
4- To serve cold, chill the soup in the refrigerator for 2 hours, then skim off any fat. Divide the soup between 5-6 bowls, swirl a little cram into the top of each bowl of soup, sprinkle with chopped chives and serve.
- Pea soup is ready to serve.
photo credit goes to = www.bakeoff-flunkie.blogspot.com