As I wrote in my yesterday’s quinoa post, green peas are in abundance so I bought plenty on impulse. Next comes the case of figuring out how to make use of them!
Seeing as how it was my soup night, I was thinking of ways I could use them in a soup or a broth. Was very tempted to make the classic British pea and ham soup but ham felt a bit indulgent seeing as how I had gorged on prawn biryani in a restaurant the night before! So I was trying to imagine which other vegetable I could pair with fresh peas and suddenly hit upon mushrooms.
mushrooms are similar to ham in terms of texture so I guess you can call this a vegetarian version of pea and ham soup
I think this soup works really well because of the fresh ingredients. It won’t taste the same if using frozen peas and dried mint.
a totally scrumptious soup
1.5 Cups fresh peas
150 Grams button mushroom
1 Cup fresh mint leaves
1 Large onion
1 Tablespoon olive oil
Vegetable stock cube
Salt to taste
- Wash the peas.
- Wipe/wash and slice the mushroom.
- Peel, wash and finely chop the onion.
- Wash and chop the mint leaves.
- Place the peas in a pan along with 1 cup of water, salt and stock cube.
- Bring to boil, cover, lower the heat and let the peas cook for about 10 minutes.
- Take off the heat, drain the peas reserving the cooking liquor.
- Once the peas have cooled down, puree them.
- Add the pureed peas back to the cooking liquor and mix well.
- Add the chopped mint leaves to the pea mixture.
- Take a soup pot (or equivalent) and heat the oil in it.
- Add the chopped onion with a pinch of salt. Stir around a bit, lower heat, cover and let the onion cook for about 3 to 4 minutes.
- Uncover, add the sliced mushroom and 1 cup of water, cover and let the mushrooms cook for about 5 to 7 minutes.
- Uncover, tip in the pea mixture with mint. Combine well. Cover and gently heat the soup for 10 minutes.
- Serve hot.