I was mad into growing peas when I was a kid. Something about the perfect little peas inside the pods that you would watch growing day by day. The number of peas I used to get would fit into 2 cupped hands (child's ones), so not a great yielder. I reckon they take too much work and produce too little yield in the garden to bother with them now. My father in law on the other hand has heaps of space and can turn his hand to any crop that he fancies. Good Wexford soil helps a bit, but he is just good at gardening full stop. He grew these beauties this year and gave us a big bag.
The Flavour Thesaurus was a great help again and pointed in the direction of Pea and Mint soup. I know pea and mint are supposed to go together, but I had never tried it. The mint in the garden needed picking. I can never figure out what to do with it, but this was fantastic. Will be making it again. We have another batch of the Wexford peas left, but then I reckon I will try this one with frozen peas.
Pea and mint soup
Finely chop a carrot, stick of celery, a few cloves of garlic and an onion. Heat a glug of good olive oil up in a heavy based pot. Sweat the veg for about 10 or 15 minutes. Now add the peas. I used about 3 mug fulls of the garden peas. Add 3 teaspoons of Marigold vegetable stock powder. Cover the veg with boiling water and simmer the whole lot for about 30 minutes. Finally add a good bit of mint which you have finely chopped and puree the lot with a stick blender.
I served this for lunch with some buttered home made brown bread. The photo is not great (no matter how many pixels your phone has it will still take naff photos), but the soup was gorgeous.
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