Last night was perfect weather for soup but I didn’t feel like any of the usual suspects, I wanted something different. You see, I’m bored with food lately and I seem to be having a lot of trouble eating…bloody pregnancy hormones. I am also incredibly uninspired to cook for the family as a result. Whilst standing in the shower I had an epiphany……pea soup! I spent the rest of the day so excited about dinner and unlike the fish and chip fiasco a couple of weeks ago (where I was drooling all day about home made fish and chips, wrapped in paper and served in front of the Olympics but didn’t enjoy them one bit) I thoroughly enjoyed every mouthful and even went back for seconds, something I haven’t done in weeks. My oldest son said that my “creamy fog” was the third best soup he’s ever had, bless him. Oh, in case you’re wondering, my pumpkin soup is his favourite (I asked which version and he replied, “All of them”) second is Chinese chicken and sweet corn and then this was third….that’s a pretty big accolade!
2 celery stalks roughly chopped
1 large leek roughly chopped
2 medium potatoes peeled and roughly chopped
2 cloves of garlic roughly chopped
3 cups of frozen peas
2 litres of chicken stock
100ml of cream (I use lactose free but you could leave it out altogether if you can’t have dairy or add it to individual bowls upon serving)
salt to taste
2 tbsp canola oil
Heat the oil in a large pot then toss in all the veggies except the peas. Sautee for a few minutes over medium heat until the leek is soft. Add the stock and peas, turn up the heat and bring to the boil then reduce heat and simmer with lid on for about 30 minutes. Remove from heat and blend until smooth. Add the cream and salt to taste and blend a few seconds more. For those who are less intolerant, add a grind of pepper before serving.