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Pea soup

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.
Pea soup

40 minutes 
plus 2 hours chilling if serving cold 

Serves 5-6 

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. 

photo credit goes to = www.bakeoff-flunkie.blogspot.com


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