My first attempt at pea soup last night and I was really impressed with the taste and how easy it was. Made a big batch so I can freeze a few portions.
Serves 4 big bowls.
1 tbsp olive oil
3 large shallots or 1 small onion
2 large garlic cloves chopped
1 large leek washed and sliced into rings
1 large potato diced into small cubes
1 litre vegetable stock
500g Frozen petit pois
Salt and white pepper.
1 thick slice of bread
Bacon lardons/Chopped bacon pieces or pancettea chunks. A large handful
Melt the oil and butter in a large saucepan over a medium heat and fry the onion/shallot and garlic for 3 – 4 minutes. Add the leeks and cook for another 2 minutes then add the potato.
Mix together and then add the vegetable stock, bring to the boil then simmer for 12 minutes until the potatoes are soft.
Add the peas and bring to the boil again then simmer for 2 minutes – If you do it too long they will lose their colour.
Take off the heat and add 2 teaspooons of salt and 1/2 teaspoon of white pepper then blend the soup.
Strain the soup in small batches through a fine mesh sieve into a large bowl using a spoon to push all the juice out of the pulp and discard the pulp. If too thick just add water and bring back to the boil for a few minutes.
In a small frying pan fry some bacon lardons/pancetta/bacon pieces until cooked and crispy.
Toast a thick piece of bread and cut out a disc shape and place the bacon on top and then place on top of the soup with a dollop of creme fraiche.
If you wanted to you could stir some chopped ham into the soup at the end.
Also good for Vegetarians, just leave out the bacon!