Author Notes
A humble pea soup can be cooked a thousand different ways and can be made to suit most occasions and seasons. Served chilled, it can be perfect for a summer or spring lunch. All you really need is some peas and a blender. Rest of it can be put together based on the state of your fridge and pantry! The following is a very quick and simple recipe with no fancy ingredients. —anu
Ingredients
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1 cup
frozen green peas
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2-3
scallions
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3
cloves of garlic
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1/2 tablespoon
heavy cream
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Freshly ground black pepper, to taste
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2 teaspoons
olive oil
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Salt, to taste
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Grated pecorino romano/parmigiano reggiano, for garnish
Directions
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Heat olive oil in a pot and add roughly sliced garlic.
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Add chopped up scallions and saute for 1 minute.
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Add thawed peas, or if you are feeling too lazy, just add them frozen.
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Once the peas are coated with oil, add salt and pepper.
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Add about a cup of water and cook until peas are done. Don’t over cook them. It should take just about 1-2 minutes for this much quantity.
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Transfer to a blender and purée.
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Put the puréed mixture back in the pot. Don’t boil it, just simmer for a few seconds while mixing in the cream.
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If it’s too thick, just add some water and heat through. If it is too thin, add a little more cream.
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Check for salt and pepper, sprinkle the cheese and serve with toasted bread.
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