Wednesday, December 22, 2010

Pea Soup

Sent home from work sick one morning in late September I spent the afternoon sleeping and reading food blogs. Everyone is talking about soup: chicken soup for Rosh Hashanah, borscht, squash, sweet potato, onion, you name it. Just make it warm! I'm looking forward to a good soup season.

One soup that caught my attention sometime last week was a pea soup. It uses frozen peas instead of dried (i.e., split). It also looked really quick and easy to make, and I wasn't in the mood to stand around the kitchen chopping, and hovering over the cooker.

After waking for my nap, I decided it was time to try that soup.

I took a big risk here because Meredith does not like peas (but does like split pea soup). After dinner, she said that she still tasted the fresh peas a bit, but she finished it with a smile. I thought it tasted great.

Pea Soup
  • 2 cups vegetable stock (I used Aurora basil-garlic bullion)
  • 3 cups frozen peas
  • 1 tbsp balsamic vinegar
  • 2 tsp sugar
  • salt and pepper to taste
  • 4 cauliflower florets, steamed
  • 1 slice toast, cut into small pieces
  1. Combine the peas and stock in a pot and heat until peas are tender and let cool slightly.
  2. Transfer peas and stock to a blender and puree. 
  3. Add vinegar, sugar, salt and pepper (taste the stock before adding salt!) and puree again for a few seconds.
  4. Reheat mixture before serving and garnishing with cauliflower and toast pieces.

makes four small bowls

based on Sweet and Savory's Pea Soup

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. I love peas, and usually make pea soup with the dried variety. Gonna have to try this! I was talking to a friend the other day about her memories of her bubbe's pea soup that had homemade noodles, farfel and some form of meat (we know it wasn't salt pork!) in it; she challenged me to try to replicate it, so the adventure is on ....

  2. @Mary: I usually make split pea as well. My standard (cheating) recipe is:
    1 tube of Manischewitz split pea and soup mix
    1 potato, shredded
    1 large carrot, shredded
    some extra water or stock to compensate for the veggies.

    It's not bad for MSG-laden Manischewitz.

    When I get really ambitious, I make the "Jewish Style Split Pea Soup recipe (my favourite) from Arthur Schwartz's "Soup Suppers".

  3. Hi Dan, Peas and Cauliflower together would be very tasty. I love the toast garnish, toasted bread is yummy in soup.

  4. I make pea soup little bit different, but I like yours, will try it when I ll have a chance :)

  5. My brains switches off when a meal is too complicated, so this sounds simple enough. I'll just substitute the peas with brussels sprouts because I HATE peas.


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