Minty Pea Soup
I have come to realize that I am a pretty impatient person when it comes to guiding someone while cooking (by someone, it is obvious I mean the BH). Either one has to follow exactly what I say or …. mostly just go to hell It has to be my way or the highway! And then of course it has to be that the BH has to do it “differently” as he calls it. So its like a match made in heaven. An extreme follower and an extreme revolutionary have come together to have a happily married life for ever and ever and ever. Amen!
Considering the explosion that took place just last weekend in our respective kitchens (not literally of course), I have resolved to be a “little” more patient. A “little” more considerate (please note the emphasis on “little” – do not expect too much!)
Well then, now that thats all settled, lets move on to some nice fresh pea and mint soup! I found this recipe in one of the cookbooks in my towering stack of books on my wobbly side table. Ill update the post with the name in a bit. Its wonderfully green, tastes great and is a refreshing change from clear soups.
So here’s how it goes …..
2.5 cups of peas (fresh or frozen)
2 cups of chicken broth
5-6 twigs of mint (leaves torn – no need to chop too fine)
1 tsp Olive oil
1 small onion finely chopped
1 tbslp butter
2 tblsp lemon juice
1. In a saucepan, heat the butter. Once it melts, add the onions and cook for 2-3 minutes until tender.
2. Add the peas and chicken broth and allow it to come to a quick boil.
3. Reduce to medium heat and let simmer for 10 minutes.
4. Check if the peas are cooked. Turn heat off and let stand for 10 minutes, or until cool enough to blend. Stir in the lemon juice.
5. In small batches, blend the pea-chicken_broth-onion mixture with the mint. Add water if necessary to adjust consistency.
6. Add salt and pepper according to taste.
7. In the same saucepan, let the blended soup come to slight simmer and serve immediately with a drizzle of olive oil.