As my last post was a homage to Nigella, it's only appropriate to continue with green peas, as far as I remember, she's been called something like the "Queen of frozen peas" by some fellow chef.
So peas. Yes. Frozen.
I wanted to make a green pea soup somewhere around Lenten, but I wanted something different, something I hadn't made before. And I did end up with this fantastic little zesty and energetic soup. And so simple to make. But in all honesty, I have to admit that this one was Pea Soup 2.0, the first one was glorious till the last moment when I completely and utterly ruined it. So much so that the entire pot had to be thrown away, and I have seriously never ever done that before. Scout's honor! The first one had bay leaves and white wine and stuff in it. And in the end, just before blitzing, I decided to add Parmesan. And it all went horribly wrong. I ended up with a pot-ful of pale green goo that smelled like ... vomit. I kid you not.
OK, on that mouthwatering note I should probably continue to the soup that did not go wrong, but actually to my great relief was very very good and smelled wonderful. (Probably should have left the vomit-intro to the end bit of this post, huh?). well I hope you believe me, this soup was lovely.
Green pea soup with a spark (Vürtsikas rohelise herne supp):
~200 g frozen green peas
1 can of kidney beans
1 fresh red chili pepper
3 cloves of garlic
a generous bunch of fresh peppermint leaves
1 cube of organic vegetable stock
juice of 1 lime
some ground coriander
Deseed and chop the chili.
Peel the garlic cloves.
Bring some water to a boil, add the stock cube, stir, then add the peas, the garlic , the coriander, lime juice and the chili pepper. Let them simmer for about 5 minutes, then add the kidney beans.
Boil for further 5-7 minutes, this soup is good when it's not boiled to a mushy oblivion.
Season with salt and chopped peppermint leaves.
Let it cool slightly and blitz into a puree.
I found it very refreshing and light. Will definitely make it again.