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.
Nigella? Yep, Nigella Lawson.
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.
So, what’s with the addition of cheese? I just had 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.
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.
- 2 c. of broth
- 1 c. of peas
- about 8 onion leaves
- grated parmesan cheese and black pepper, for garnish
- 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 the pea soup with a crusty bread, buttered or unbuttered.