Try this Pea Soup For The Soul recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 26.3338791426422 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 3.63618203201604 g
- Serving Size 1 1 recipe (526g)
- Sodium 0.526677582852845 mg
- Sugar 0 g
- Trans Fat 0.713121447182752 g
- Calories 233 calories
Step-by-step
- Preheat the oven to 200°C (400°F/Gas 6).
- Cut the top off the garlic bulb, place on a baking tray, drizzle with 1 tablespoon of the olive oil and bake for 30–35 minutes.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat and cook the onion and thyme for 5 minutes. Add the stock, peas, apple cider vinegar, salt and pepper and bring to the boil. Reduce the heat to low, add the parsley and simmer gently, partially covered, for 5–10 minutes. (Cook for longer if you would like a stronger flavour.) Remove from the heat and place in a blender.
- Remove the garlic from the oven and squeeze the garlic cloves out of their skins. Add to the blender and blend until smooth. Serve sprinkled with the extra parsley leaves and a drizzle of extra virgin olive oil.
Controlling the boil is the singular technique that determines whether a pureed vegetable soup retains a vibrant chlorophyll hue or dulls into an unappetizing khaki. Simmering the legumes gently for only five to ten minutes keeps the starches from breaking down into a heavy paste while preserving the bright vegetal notes characteristic of spring produce. When substituting frozen peas for fresh ones, omit any thawing steps and toss them straight into the simmering vegetable stock frozen solid, as this thermal shock helps lock in their bright color.
Fresh Versus Frozen Produce
Selecting the right base dictates the finished texture of the soup. Fresh podded garden peas yield a slightly firmer bite and a grassy aroma that requires the full ten-minute simmer to soften properly, whereas flash-frozen commercial peas have already undergone blanching in processing plants, meaning they require significantly less heat to achieve a velvety puree. Pairing this vibrant green soup with toasted sourdough rubbed with raw garlic provides a necessary textural contrast to the silky liquid.
- If the soup tastes flat after blending, balance the natural sweetness of the legumes by adding a few drops of apple cider vinegar at a time.
- Thin an overly thick puree by splashing in warm vegetable stock one tablespoon at a time rather than water to avoid diluting the seasoning.
- Ensure the roasted garlic cloves are completely free of papery skins before blending to prevent fibrous bits in the final texture.
