Pea soup

In all the years that Nigella Lawson has been cooking on television, I have been watching her. I have one of her books but I cringe at her writing so I never bought another. In all the years that I have been watching her cooking shows, there have been very few of her recipes that I have tried. Four, to be exact, three are in the archive, one had been overwritten because it wasn’t so good. This is the fifth but I don’t think it will ever be overwritten because this is a winner and a keeper.

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Pea soup. Peas simmered in broth, pureed in the blender then sprinkled with grated parmesan cheese. The parmesan cheese was my idea. Nigella didn’t add any to hers. I just a feeling that cheese would make an interesting addition and that feeling proved to be correct. I only made a small batch because, in my family, I am the only one who likes peas. Sam did when she was a toddler. Then, she stopped liking them. To this day, she picks the peas from any dish she’s eating and passes them on to me. So, when I decided to try and make Nigella’s pea soup, I had no illusions that anyone other than me would be interested. Too bad for them because this pea soup is exquisite. Rich and velvety. Thick and filling.

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It starts with good quality broth. I only use homemade broth — fish broth, in this case, made by simmering a whole salmon head. But you can use chicken or beef broth.

Ingredients

  • 2 c. of broth
  • 1 c. of peas
  • about 8 onion leaves
  • grated parmesan cheese and black pepper, for garnish

Instructions

  1. To make soup for one, pour the broth in a small sauce pan. Add the peas and some onion leaves. Bring to the boil then lower the heat, cover and simmer for about 20 minutes. Pour everything — broth, peas and onion leaves — into the blender and puree.

    Pour the puree into a soup bowl. Sprinkle with grated parmesan cheese and freshly cracked black pepper. Enjoy with a crusty bread, buttered or unbuttered.

Cooking time (duration): 30

Number of servings (yield): 1

Meal type: lunch

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Comments

  1. June says

    Pea soup is a traditional Christmas dish here in Quebec. We usually use dried yellow peas, though. Salted pork is great for flavour too. I think I’ll try this one this year! :)

  2. says

    Oooooh! I love soups! Soups to me are the ultimate comfort food… “Velvety” is the right word to describe your pea soup. Hmmm, sarap (read: imagining how it tastes!)!

  3. Amy says

    Just wanted to thank you so much for posting this! I just tried it today and made a small bowl for myself. And guess what? It turned out to be a family hit! Everyone wanted to taste that velvety green stuff I was sipping, and they all went “mmmmmmmmm”. They requested that next time I should make a large pot for the whole family.

    I made a slight modification though. I like celery in all my soups, so I chopped half a stalk and tossed it with the peas and onion leaves. It turned out great :))

  4. MRq says

    Thank you for posting this! i had some unused peas in the fridge and was looking for a split pea soup recipe when I saw this. I modified it by boiling some smoked bacon in 2 cups of water, with some chicken bouillon since I didnt have chicken stock on hand. I saved most of the liquids after it goes on rolling boil and let the bacon fry in its own fat. I set that aside and sauteed garlic and onions until the onions slightly caramelize, then threw in the peas to cook it up a bit, then the scallions. I poured back my saved broth and ran a hand blender through it to liquify the whole thing. I served it with the backn bits on top.

    It was soooo good!

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