Pea Soup

Soup is one of the easiest, tastiest things to make.

And this soup is so easy it is almost embarrassing to admit.

I found this recipe in one of Nigella Lawson’s books, “How to Eat” I think.  My books are all in storage, with everything else!!  I do remember though that it was in a section entitled “Temple Food”.  It was so simple that I had to try it.  It has only five ingredients and takes less than five minutes to make.

And her claim that it was a healthy food that made you feel serene and was good as part of a detox also definitely attracted me.

Now, I make it a lot.  It is so simple and tastes so great that it would be wrong not to!

Allan, on the other hand, isn’t so keen.  It is green.  That’s usually enough to put him off most things.

I make it without the balsamic vinegar more often than with, and it doesn’t suffer at all.  It is a really fresh tasting soup and the addition of the olive oil and parmesan cheese just as you serve it adds an extra dimension to the flavour of the fresh peas.

The fact that it is so quickly and easily made with frozen peas and not much else makes this a real winner and something you can whip up in minutes for an unexpected lunch guest.

Or, you can just eat it all yourself.  That works too.

Nigella Lawson’s Temple Food Pea Soup

  • 2 cups vegetable stock
  • 3 cups frozen peas
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • Olive oil
  • Parmesan cheese

Warm the stock over medium to low heat in a saucepan. Add the peas; cook until tender.

Transfer peas and stock to a blender, and process until smooth, adding the balsamic vinegar toward the end.

Pour in a bowl, season with salt and pepper, and pour a little bit of olive oil on top. Grate or sprinkle some Parmesan cheese over.