I’ve been meaning to post this since Sunday, but my crazy busy (and excellent!) week has meant that I’ve only just got to it now. This was my St Patrick’s Day soup: green, hearty, and amazingly quick to make (so you can go out partying, of course). Once you’ve soaked the peas in advance, the soup itself only takes 15 minutes to cook, and has just four ingredients. Although it looks boring, it is anything but: highly flavoursome, thick, warm, and better than any pea and ham soup.
It was a perfect finish to my St Patrick’s Day, which I spent at the Martinborough ‘Round The Vines’: a fun 10km walk through vineyards, broken by many wine tasting stations. Hot sun, ripening grapes all around, long lines of vines, and spectacular views across the Wairarapa river terraces. Because pea soups always look gross, no matter how you photograph them, I thought I’d share some Round the Vines photos (not mine) instead.
Pea Soup (serves 3)
1 cup dried peas (also called blue peas), soaked in lots of water overnight
1 brown onion
3 cups vegetable stock*
2 tablespoons whole milk powder
Finely chop the onion, and fry until translucent. Add the peas, vegetable stock and milk powder, stir until dissolved, and bring to the boil. Boil for about 10-15 minutes, or until the peas are tender. Blend the soup until smooth. If you want a really smooth soup, push through a sieve. Serve hot.
* This makes a very thick soup. If you prefer soups thinner, then increase the amount of stock.