Thursday, October 10, 2013

Pea Soup for the Season

Regardless of how you feel about the fall season - the 'PSL' 10th anniversary is really a bit much - the changing weather and shortening days in the northern regions do lend themselves to a change in menus.

That is, it's time for soup. 

Soup is a wonderful food product. It is comforting, delicious, healthy (for the most part), and you can make gallons of it and freeze it those times you don't want to cook. 

This recipe comes from a Daily Mail article about living on one pound (US $1.60) a day. I wasn't looking for an inexpensive recipe, but I'm intrigued by a challenge (and veggie-focused meals!)

I tend to make it a little differently each time, adding more or less of any of the ingredients and the end product always comes out lovely. 

Pea Soup

Adapted from the Mail
(Serves 4, 83p or US$1.32 per serving)

1tbsp Olive Oil
1/2 cup chopped onion
1 crushed garlic clove or the equilivant of chopped garlic
3 1/2 or 4 cups frozen or canned peas (the little ones)
3 cups of chicken / vegetable sotck
1 tablespoon Unsalted Butter 

To make
1. Heat the oil in a large pan. Add the onion and cook over a medium heat for 5-6 minutes until softened. Add the garlic and cook for a further 2 minutes.
2. Stir in the peas and pour in the stock. Bring to the boil and simmer for 10-12 minutes.
3. Blend the soup (I have the ninja, which is amazing for blending hot things compared to most blenders).
4. Return to the pan and simmer for 2 minutes. Stir in the butter.

Serve with sour cream to taste and enjoy.

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