About a month and a half ago english peas became available at the Co-op, so after buying and shelling a few pounds, I decided to blanch and freeze them for future use. Well, today is that future and despite the horribly warm weather, I decided it was going to be a soup day. This is actually a wonderfully flavored soup, particularly if you stick with beef stock (and preferably homemade–although I must admit that I ran out and thus settled for a bouillon cube. For shame! For shame…) Feel free to add in some homemade dumplings as well, as seen in the photo.
- 1 onion
- 1 garlic clove
- Olive oil
- 1 teaspoon sea salt
- 2 cups beef stock (or chicken or vegetable–whatever you prefer)
- 1 pound English peas
- 1/2 pound spinach
- Sour cream, to serve
Chop onions and garlic. Add to the pot with the sea salt and a bit of pepper. Cook, stirring, until they start to caramelize. Add the stock and bring to a boil. Next add the peas, return to a boil, and reduce the heat. Cook for a few minutes, making sure not to overcook them. Then add the spinach and cook for an additional 2 minutes. If you are using frozen spinach, you will have to bring the soup back up to a slow boil.
Pour the soup into a food processor or blender and puree. If too thick, you can add water or additional stock, however I would stick to stock so as to not dilute the flavor. As you can tell from the picture, I prefer mine to be on the thicker side, but its really up to you. Add additional salt and pepper to taste.
Serve immediately with a dolup of sour cream.