It literally takes 10 minutes to prepare this soup. With just a few ingredients, it packs lots of flavour and is so versatile that can be served as part of an aperitif, a starter or a main.
I have to admit it. This is not an original idea of mine. Let me give you a bit of background first. A few weeks ago I injured myself so I had to take a break from dance classes. Hence, I am spending more evenings at home, which means, lots of real food, but also Food Network and Good Food TV shows. In one of this programmes, River Cottage, they showed this recipe that is extremely simple to prepare, but it’s refreshing and delicious. In the original version, they used fresh peas, including the pods, as they picked them fresh from the field. Since I usually have frozen peas that are already shelled, I had to slightly tweak the recipe.
Ingredients (serves 2 as a main)
- 4 spring onions
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 200g frozen peas
- 500ml boiling water
- pinch of salt
- freshly ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- a few drops of Tabasco sauce, to taste
Thinly slice the spring onions and tip them in a saucepan with the oil. Fry for a few minutes over a medium heat, then add the peas. Stir and cook for 2-3 minutes until thawed.
Pour the water over the peas, season with salt and pepper, and tip in the garlic and ginger powders. Bring to the boil and cook for 5 minutes, until peas are tender but still retain their vibrant green colour.
Pour the soup in the jug of a blender, and blitz for a few minutes until you’ll obtain a smooth soup. If it gets too thick, add a splash of water.
Taste it and add more seasoning if required, and pour into bowls. Add the Tabasco sauce to taste, garnish with a drizzle of olive oil and serve.
It works beautifully also with a dollop of plain yogurt (it helps balance the heat of the Tabasco as well), or with some grated Parmesan cheese, although I think it might be too overpowering so keep it to a sprinkle.
As I said at he beginning, it can also be served as an aperitif. In order to do so, cool the soup over iced water, and serve it cold in shot glasses. I haven’t tried this version yet, but I’d say that it could be better to sieve the soup before chilling, to remove the bits of pea skins that haven’t been blended.
I feel this could work perfectly for a spring dinner, and I can’t wait to serve it when the weather is going to improve…
I hope you enjoyed this recipe!
See you soon!