easy peasy October 16, 2007

Newpeasoup2_2 You would think that with all of the soup that’s been going on around here at Running With Tweezers as of late…that I would have grown tired of it by now. Not so. The truth is that soup is often my go-to thing (along with pasta) to throw together when I’m stressed or feel under the weather and want the comfort of something homemade. There are also the times where I want the comfort of a bacon cheeseburger shoved through the window of my car…but that’s another post altogether.

The week I was getting ready to head away to the mountains, I felt like a whirling dervish. I had the laptop on the dining room table while I was running about, folding laundry, sending emails, packing, and making sure the cats didn’t recreate Lord of the Flies while I was gone. I popped in on Serious Eats and saw this quick Nigella Lawson (swoon) recipe for pea soup. I took off to the kitchen to put some stock on to boil. From start to finish, this took about 20 minutes. The key here is the balsamic vinegar. It really adds a zip to the soup and highlights the freshness of the pea taste. Obviously, this was taken before the Parmesan cheese was added but make sure you include it. The salty contrast with the soup is wonderful.

Editors Note: I am fully aware of the fact that this is one ugly soup. A client I work for sometimes has a funny saying: "Looks like crap, tastes like delicious!" It makes me laugh…but it certainly applies here.

Easy Pea Soup – serves 4 -Adapted from Nigella Lawson’s How to Eat

  • 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.

Comments

Kitt Oct 16, 2007 12:10 pm

It looks yummy, actually. Pea soup is the only way I like cooked peas. (Fresh peas straight from the vine to my mouth are another story.)
But you could enter it in the Ugliest Gourmet contest if you wanted to!
http://noteatingoutinny.com/2007/10/15/the-ugliest-gourmet/
(Sorry, Typepad comments won’t let me make a regular link out of it.)

Katie Oct 16, 2007 12:10 pm

I never think of making ‘fresh’ pea soup – always use the dried, split. This looks wonderful… – I don’t think it’s ugly…but, then I think all soup is beautiful!

radish Oct 16, 2007 12:10 pm

That’s tremendous – looks simple and delicious!! I’m going to have to give this soup a go – it’s perfectly suited for fall weather.

kate Oct 16, 2007 02:10 pm

and u forgot…some warm crusty bread …:P . it doesn’t look like crap BTW :D , looks nice and comforting.

Francesco Oct 16, 2007 02:10 pm

I do something similar except for a couple of ingredients: mint and smoked garlic … but no balsamic!
Ciao

Hillary Oct 16, 2007 03:10 pm

This DOES sound easy, and I appreciate the fact that it does not have bacon in it. Just plain pea soup…that’s the way I like it. Thanks!

Lydia Oct 16, 2007 04:10 pm

Fresh pea soup is delicious. If the appearance bothers you, puree it more and then pass it through a chinois.

Terry B Oct 16, 2007 07:10 pm

Weighing in on the ugly/not ugly issue, Tami, I was enjoying that apparently it hadn’t been pureed to death. There’s still some texture to it. Nice photo too! And regarding Hillary’s anti-bacon comment, I personally think that’s what it might need to cut the relentless sweetness of peas.

Cedar Oct 16, 2007 08:10 pm

That looks really really delicious. I love pea soup!

maninas: food matters Oct 17, 2007 09:10 am

Looks absolutely gorgeous! I like the idea of the sour note of the balsamic vinegar. will have to try it! thanks for sharing

tami Oct 17, 2007 03:10 pm

kitt-
i *love* the idea of the Ugly Gourmet contest. I may just have to enter this in it :)
Katie-
Yes…I was intrigued by this as well because i am such a fan of split pea soup and soups using dried peas. It’s a totally different experience but worth trying :)
- tami

tami Oct 17, 2007 03:10 pm

radish-
please do! it was *both* simple and delicious. let me know what you think if you try it!
kate-
warm, crusty bread goes with everything, doesn’t it? (except for maybe sushi! :)
- tami

tami Oct 17, 2007 03:10 pm

Francesco-
A version of this with mint in it would be divine!
Hillary-
You’re right…most pea soups have bacon in it. This is so light and yet so flavorful from the good quality, simple ingredients!
- tami

tami Oct 17, 2007 03:10 pm

Lydia-
Pea soup – in whatever incarnation – is just inherently ugly. Oh well :)
Terry-
I think there is something to be said for this version that really sings because of the good quality olive oil, balsamic and parmesan used. Trust me…that’s really enough with this soup :)
cedars & maninas-
thanks for stopping by the blog. let me know if you try the soup!
- tami

Amanda Oct 24, 2007 08:10 am

just wanted to write in and say i made your soup for a ladies’ lunch at my home yesterday–rave reviews all around! such a versatile recipe–i made a few adjustments: doubled the recipe but was 1/2 cup short on the peas, subbed homemade chicken broth, and added 1/4 pound prosciutto (kept a little out for a chiffonade after pureeing). served with a lovely loaf of bread, it was a perfect lunch on a rainy day. thank you for a brilliant recipe!