Posts Tagged ‘Pea soup’

I’m studying like crazy these days, and there’s nothing like the nourishing warmth of a delicious velvety soup to keep me going.  Well, that and the fact I’m nearly done. I can hardly believe I’m just 12 days away.

Yesterday one of my lovely high school friends came for lunch, so naturally we cooked and cooked in anticipation.  We had mini jalapeno and green onion corn breads with this delicious soup, and then the madeleines whose batter had rested overnight.  What a treat!


-2 leeks, dark green parts removed, washed and diced
-1 small potato, cut into tiny pieces
-3 cups fresh or frozen green peas
-2 Tbsp butter (if you cannot have butter, olive oil is also tasty)
-2 cups water
-2 cups chicken or vegetable stock
-5 sprigs parsley, finely chopped
-salt and pepper to taste
-sour cream (optional)


Wash and cut the leeks.  Melt the butter in a large heavy-bottomed pot until bubbly, and then add the leeks over medium-low heat. Stir to coat in butter, and gently melt for 8 minutes or so, stirring occasionally, so the leeks don’t brown.

Add the few potato pieces, and stir. Then add 2 cups water, and bring to a boil.  Once boiling, add the peas. Cook for 10-15 minutes, until tender. Add the parsley and cook a further 2 minutes.

Using a blender/food processor/whatever you have, purée the soup in batches. Meanwhile heat the stock in a separate pan until simmering. Then return the puréed soup to the pan with the stock, and stir to incorporate it. Heat it through, and let it thicken over low heat for a few minutes if it is too liquid. And if it is not liquid enough, just add a bit more water or stock.

Serve with a dollop of sour cream if you like, and buttered toast or corn bread.


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Split Pea Soup

My cousins and I used to spend our summers, roaming wild at our grandparent’s cottage.  My grandmother was the star chef, at times feeding over 20 mouths daily.  After a ham roast, the bone would inevitably be made up into melt-in-your mouth pea soup.  The following is thus an ode to Grandma’s pea soup and cottaging in general!

I, unfortunately, did not have a leftover bone – instead I had leftover storebought ham.  I’ve made this recipe on those cold winter days where you need stick-to-your-rib soup without the ham, and unless you have a bone, I actually prefer it this way.  If you want to jazz it up, add a few teaspoons of curry powder.

If you have time, soak the split peas over night; they will literally triple in size and cut down your cooking time by an hour.   If you are making this on the spur of the moment, just be sure you can withstand delicious aromatic smells emerging from the kitchen!


Split Pea Soup

(5 generous servings)



1 tablespoon olive oil

2 onions, finely chopped

3 stalks of celery, finely chopped

3 large carrots (or a large handful or so of mini-carrots), finely chopped

2 cups split peas


2 bay leaves

2 teaspoons dried thyme

(1 cup diced ham – optional)

Salt and pepper to taste


In a large sauce-pan, saute the onions, celery, and carrots for 10 minutes or until quite soft over medium heat.  Add the split peas, thyme, and bay leaves, and cover with water until 1 inch above peas (2 inches if you didn’t presoak).  Simmer over low heat until the peas are starting to fall apart, about 30 minutes if pre-soaked or 90 minutes if not.  Add the ham, season as desired, and serve with your favorite crusty bread!

–       Catherine

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