An ill day calls for one thing.
Soup.
We have had a big bag of frozen peas in our freezer for a long time, and I don’t really like plain peas. Nor do either the boy or I have a sprain in need of an ice pack.
After trying, for the first time, a delicious pea and mint soup last year when I was still eating from the work canteen at lunch I have been craving it ever since.
INGREDIENTS
serves 3 greedy mouths (4 normal mouths and 5 small mouths)
About 350g of frozen peas.
1 big potato (or 3 small potatoes)
Frozen or fresh Onion. I used A LOT. About one medium fresh onion is a good starting point.
2 tsp of dried mint (you can use fresh if you like. I know it’s better, but our windowsill is occupied by long scrubbing brushes the boy insists on buying so that his precious hands don’t touch a plate when doing the washing up)
1.5 Litres of vegetable stock
A big splodge of butter/margarine
METHOD
Chopped the potato(es) and onion (if using fresh) into small pieces.
Melt the butter in the biggest pot you have and once it’s foaming add the potato and onion. Cook for about 5 minutes, stirring to make sure it doesn’t burn.
Add the stock and cook for about 15 minutes.
I added the dried mint at this point but if you are using fresh I would recommend waiting till a bit later.
Once the potato and onions are soft add the peas and bring back to the boil. Cook for about 5 minutes.
Pour into the blender and pulse.
Do I really need to tell you what to do next?
You eat it of course.
I do feel a little better.
