I love peas. Not those boiled to a pulp soggy sad things that used to accompany your average meat and three veg meals of years past. Fresh plump juicy peas. Fresh peas are especially good raw. They are sweet and crunchy, and great in salads or even just on their own as a snack. The other bonus is that they are really healthy: full of protein and fibre, and they help to lower cholesterol.
This is a wonderful rich tasting and satisfying soup, that is very quick to prepare. With the high protein content of the peas it is also a great meat free option.
- 2 T butter
- 1 small brown onion, finely diced
- 3 stalks celery, finely chopped
- 800 g fresh shelled peas (or high quality frozen peas)
- 2 small potatoes, washed but not peeled, and finely chopped
- 1/2 t dried mixed herbs
- 1 litre vegetable stock
- 4 T sour cream
- 4 T finely chopped fresh parsley, with extra to serve
In large saucepan, saute onion in butter until becoming translucent. Add celery and cook for 2 minutes. Add peas, potatoes, herbs and stock and cook until vegetables are soft. Remove from heat. Once cool enough, blend the soup in batches, adding some of the sour cream each time. Return to pan and add parsely. Gently re-heat until ready to serve.
Serve with a loaf of warm sour dough bread, and some parsley sprinkled over the soup.