In an ever-long quest to cook healthy but still enjoy what we're eating, Husband decided to make this Pea Soup {ala Laura Calder} a few weeks ago. It was so delicious and simple, that it's reprised it's role several times since then.
{INGREDIENTS}
- Salt
- 4 cups/1 pound/500 g frozen peas
- 1/2 cup/125 ml heavy cream {We used fat free half & half.}
- Freshly ground pepper
- Chopped fresh mint leaves {We added these in before blending.}
- Grated Parmesan, optional, for serving
{DIRECTIONS}
Bring 1 1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt. Add the peas, bring back to a boil, cover and cook until soft, about 10 minutes. Blend to a puree with an immersion blender. Strain into a clean saucepan. Stir in the cream, reheat and season with salt and pepper. Sprinkle with mint and Parmesan if using.
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| Of course, Husband had to add a healthy cracking of black pepper. |
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| And, a lump of salty Parmigiano Reggiano. |
If you're looking for a good "work lunch" that's warm, but still has a touch of Spring, give this soup a shot!
