I’m always a fan of quick and easy suppers that taste like they could have taken hours. This pea soup is just that. Now you might think of pea soup as being quite boring and uninspiring, especially if it tastes and looks healthy. I know the vibrant green colour can often put me off, and I tend to opt for something more wholesome like onion, country veg or tomato.
I do think pea soup has been given a bad rep and that’s why I wanted to try my hand at creating a recipe that was not only easy but hearty and delicious too. I can only really think of two popular pea soups, ham and pea; and pea and mint. Now the first is off the cards because I’m vegetarian so let’s focus on the latter. Now I’m partial to a mint tea and enjoy mint in summer salads. However mint is undeniably a strong and punchy flavour and well… peas are quite the opposite, subtle and delicate on the palette. For me, this is an odd pairing for a soup as the mint inevitably overpowers the pea (Although this flavour combo does seem to work with macho peas).
So I wanted to create a soup where the pea could shine in all its glory. For this soup I have kept the flavour profiles pretty simple as to not overcomplicate things, using only onion, garlic and a few dried herbs to flavour the soup. The excitement comes in the crème fraiche mixture (Oatly crème fraiche, lemon, parsley and black pepper), which again is simple but provides a much needed lift to the overall taste of the soup – bringing a whole host of different elements to the party.
I wanted this soup to feel luxurious and comforting rather than ‘healthy’ and unsatisfying, so the addition of crème fraiche provides a much needed richness. Oatly’s crème fraiche is also delightful and you truly cannot taste the difference (I also recommend their vanilla custard - it is divine). Then the parsley is a welcome herbaceous note that compliments the pea. And finally the lemon juice. I wanted to give a zing of freshness to the mixture so the addition of lemon lifts the heaviness of the crème and of course is a classic pairing with green veg.
I also toyed with adding a spoonful of plain oatly crème fraiche to the base of the soup but the peas have a creaminess to them anyway and pulverise into a nice consistency. You can still do this if you prefer a creamier soup.
Please enjoy with bread of your choice – just make sure it has a crunchy crust for that pure indulgence.
Ingredients
250g Frozen Peas
800 ml veggie stock (I use 3 tsp of Bouillon)
½ tsp (or sprinkle) of dried mixed herbs
1 large brown onion
2 cloves of garlic
Black pepper
Oatly crème fraiche (or non-vegan version)
Flat leaf parsley (bunch)
1 lemon
Vegetable oil or Olive Oil
Method
Roughly chop onion and garlic (no need to be precise as it’s all getting whizzed up). Heat oil in a deep pan or pot and place sliced onion. Sweat onions until soft and translucent on medium heat – about 5 minutes. Once the onions are cooked add the garlic and fry for a few minutes until aroma is released.
Add mixed herbs, black pepper and peas (you can add salt here if you want but the stock will add quite a bit so worth taste testing at the end and adding more if you need). Add the hot stock and wait until liquid comes to a simmer, then cover the pot with a lid. Leave to simmer for 10-15 minutes.
While the soup is cooking prepare the crème fraiche. Chop a bunch of parsley roughly. Scoop crème fraiche into a bowl, a pot of oatly will serve 4 so use as much as you need. Squeeze lemon into crème (half a lemon for 2, juice of a whole for 4) , mix in the parsley and a generous pinch of black pepper.
Take off heat and pour into blender (Alternatively you can use a hand blender and keep soup in the same pan). Blitz on medium to high for 2-3 minutes. Be careful of hot liquid! You can return to the pot to heat through or serve straight from the blender.
Spoon the lemon crème fraiche in the middle of the soup and sprinkle with black pepper to serve.
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