peppery pea soup

After spending most of the day laboring over a shahi subz biryani for tomorrow’s special dinner, followed by an hour-long walk in the rain, I wanted to eat something warm and comforting, but quick. I was in no mood for making an elaborate dinner. What came to mind was pea soup. A humble pea soup can be cooked a thousand different ways and can be made to suit most occasions and seasons. Served chilled, it can be perfect for a summer or spring lunch. All you really need is some peas and a blender. Rest of it can be put together based on the state of your fridge and pantry 🙂

Today’s version was meant to be eaten warm given the aforementioned weather situation! I also added a lot of garlic and cracked black pepper to amp-up the warmth factor. The ingredients below will make one large bowl of soup, enough to fill one person.

Ingredients

  • 1 cup frozen peas
  • 2-3 scallions
  • 3 cloves of garlic
  • 1/2 tablespoon heavy cream
  • Freshly ground/crushed black pepper
  • Olive oil and Salt
  • Grated pecorino romano or parmegiano reggiano for garnish

Method

1.  Heat a little olive oil in a pot and add roughly sliced garlic.

2. Add chopped up scallions and saute for 1 minute.

3. Add thawed peas, or if you are feeling too lazy, just add them frozen.

4. Once the peas are coated with oil, add salt and pepper.

5. Add about a cup of water and cook until peas are done. Don’t over cook them. It should take just about 1-2 minutes for this much quantity.

6. Transfer to a blender and purée.

7. Put the puréed mixture back in the pot. Don’t boil it, just simmer for a few seconds while mixing in the cream.

8. If it’s too thick, just add some water and heat through. If it is too thin, add a little more cream.

9. Check for salt and pepper, sprinkle the cheese and serve with toasted bread.

There is nothing sacrosanct about the proportions or ingredients I used. You can easily use butter instead of/in addition to olive oil. If you don’t have heavy cream, just add a little milk or half-n-half; but use a little less water if you are using milk. Water can be replaced with vegetable/chicken stock of any type. Use a white or yellow onion if you don’t have scallions. I wouldn’t use a red onion here, partly due to its stronger taste and also because I want the soup to look very green. I also like to add some roasted cumin powder sometimes in place of black pepper. And of course, you can always use fresh peas instead of frozen!

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One thought on “peppery pea soup

  1. Based on a Nigella recommendation I add a spoonful of store bought pesto to pea soup. Works really well.

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