Pea Soup : Warm or Chilled : The Choice Is Yours

A comment from blogging friend Phil on this post here when he said, "I have fancied a nice pea soup for weeks now but the weather has been simply too hot and sunny. I wondered whether a cold pea soup might work but not got around to trying yet" got me thinking about Pea Soup!

I have to say I can't remember the last time I had pea soup, but I invariably have some frozen peas (or petit pois) in the freezer so maybe we will be enjoying a bowl of pea soup more often!

I came across these two recipes; the first is for a warm recipe and the second a chilled one. Talking over the recipe suggestions with Eddie he thought the chilled recipe and variety of ingredients sounded good, but what do you think?

Pea Soup
This easy pea soup recipe is one you'll make time and again when you're in a rush. The recipe scales up easily and freezes well, so there's no reason not to make loads.

Ingredients

Serves 1 - 2

1 tbsp olive oil
1 garlic clove, chopped
½ onion, chopped
200g/7oz frozen peas
300ml/10fl oz chicken stock (vegetarians may substitute vegetable stock)
50ml/2fl oz double (heavy) cream
salt and freshly ground black pepper
mint leaf, to garnish

Method
1. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.
2. Add the frozen peas and chicken or vegetable stock and bring to the boil. Reduce the heat and simmer for ten minutes.
3. Add the cream and use a hand blender to liquidise the soup.
4. Season, to taste and serve in a warm bowl, garnished with a mint leaf.

From original idea here

Chilled pea soup

Delicately fresh and sweet, this chilled pea soup is a summer stunner. It’s cheap to make too as it uses frozen petit pois.

Ingredients

Serves Four

Olive oil for frying and drizzling
Bunch spring onions, chopped
1 garlic clove, crushed
300g petits pois
750ml good quality vegetable or chicken stock, hot
Large handful fresh basil
60g mixed watercress, rocket and spinach salad leaves
150ml natural yogurt

Method

1. Heat a glug of oil in a large saucepan over a medium heat. Add the spring onions and cook for 8 minutes, then add the garlic and cook for 2 minutes more. Stir in the peas, then pour over the hot stock, season with salt and pepper and simmer for 5 minutes.

2. Meanwhile, roughly chop most of the basil and most of the salad leaves. After the soup has been cooking for 5 minutes, add the chopped leaves to the pan. Bring back to a simmer and cook for a further 2 minutes.
3. Remove from the heat and, using a stick blender, whizz until smooth. Stir in most of the yogurt, then put in an airtight container and chill for at least 4 hours (see Make Ahead).

4. Once chilled, season to taste and divide among 4 bowls. Top with the remaining yogurt, basil, salad leaves and a drizzle of olive oil to serve.

Make Ahead

Make it at least 4 hours in advance (to allow time to chill), or make the day before and keep covered in the fridge. Leftovers will keep for 2-3 days, covered in the fridge.

From original idea here

~ xx oo xx ~

We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan