From The Bean Book, Rose Elliot, Fontana, 1979.
This recipe was for a chilled soup but when I tasted it after making it I decided it was worth having heated. Any left over was to be saved for serving chilled the next day. And the next day we had it chilled and it was very good, even a little better than when warm.
An onion and a celery stick were chopped and added to a hot pan with olive oil. When they had softened, into the pan went a litre of stock, 125g split green peas, 10 mint stalks denuded of their leaves and tied into a bundle, a pinch of ground cloves and a bay leaf. This was brought to the boil and simmered for about ¾ hour when the peas had softened completely. The bay leaf and the mint stalks were rmoved and, using a stick blender, I pureed the soup. It was tasted for seasoning.
At serving time it was spooned into bowls, a drop of cream was added and on top some chopped mint leaves were sprinkled over.
A pleasing soup, very cheap and easy to make. Worth remembering.
Ease of cooking: ✔✔✔✔✔
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