A soup inspired by a garden full of peas.
Ode to the sweet pea
Here are sweet peas, on tiptoe for a flight;
With wings of gentle flush o’er delicate white,
And taper fingers catching at all things,
To bind them all about with tiny rings.
– John Keats, English Romantic poet
GREEN SPLIT PEA & CARROT SOUP
Inspired by warm days and chilly evenings.
ingredients
1 cup dried green split pea, soaked overnight
3 medium carrots, roughly chopped
4 cups water
½ cup frozen green peas
handful fresh dill and parsley
salt and pepper
drizzling of olive oil or ghee
preparation
- Place the rinsed green split peas, carrots, and 4 cups of water or stock in a soup pot. Bring to a boil, then reduce the heat and simmer gently for 1 hour or until the peas are soft.
- If you have freshly picked or frozen peas, add them to the soup and simmer for 5 minutes. Turn off the heat and add the fresh herbs.
- With a hand blender, roughly puree the soup until the desired texture is achieved. At this stage, I tend to add a little more water, but be careful, as you don’t want the soup to be too watery.
- Taste the soup, and add salt and freshly ground pepper as needed.
When serving, drizzle a little olive oil or ghee over the soup.
variation
Sometimes, I add ½ tablespoon curry powder and ½ cup coconut milk and replace the dill with fresh coriander—this is also a tasty combination.
Goodness inspired from Stacey