When it is wet and dreary, there is no better time to make soup.
My standard soup is what we jokingly call Refrigerator Soup. And in reality it is just that. I make it when I have vegetables, cheese, ham , yoghurt, milk and cream that needs using. This is the case, especially in the summer, when we decamp to our mountain hideaway in the French Alps. The refrigerator is emptied and soup is made, packed in one person packets and frozen, ready for himself at a later date to have for lunch.
The same really applies to when we arrive in the Alps, but this time it is winter and snow is falling ( or rain) and I do an inventory of food stuffs in the freezer and make mental note that it is time to make soup.
One soup that Himself particularly likes is pea. It is simplicity itself, using frozen peas, lettuce, butter, cream and of course stock. It is extremely easy to make, quick to make, tastes wonderful and freezes well! What’s not to like ( well, maybe if you don’t like peas)!
- 1 Kilo frozen peas
- 2 baby Gem Lettuce ( actually the same amount of any lettuce will do) chopped
- 1 medium white onion chopped roughly
- 175 grms butter
- 2 pints vegetable stock ( cube or powder will suffice)
- 400 mls cream
- Pinch salt, tsp sugar.
- What to do!
- Melt the butter in a large saucepan.
- Add the onion and cook gently until soft, do not brown
- Add the lettuce and cook gently for a few minutes and then add the peas, the stock, and sugar.
- Cook with lid on until the peas are really soft.
- Using a slotted spoon , scoop out the peas and liquidise them you will need to add some of the liquid as well, but be careful as it will obviously be hot.
- Return to the liquid, stir well, and then add the cream
- Add some salt and taste .
- AND THAT IS IT !
- To be really smart swish a little cream on top before serving.
I love making soups, especially in the winter, but not just in the winter. It is a great way of experimenting in the kitchen.
Cauliflower is a good one to start with, simple, Cream of Cauliflower. Or cauliflower with a mild curry flavour. Another very simple one is using a can or two of tomatoes. The list is endless, so maybe more next time!
2 thoughts on “Soup is up!”
My first job was as the day chef in a Hippy-commune restaurant near San Francisco. I made green split pea soup with cumin, coriander and caraway seeds. Today I make the same soup in the pressure cooker and it’s ready in an hour. A Knorr veg stock cube definitely helps. I will try your frozen pea version soon! Sounds yummy.
I used to have a pressure cooker, many years ago , in which I made Doggy Stew! Not sure where or when the pressure cooker went, but went it did. Your soup sounds good too, it is good to experiment , isn’t it !