Cream of Green Pea Soup
A vibrant and rich soup made from dried green peas, naturally coloured with fresh spinach and enriched with cream and butter. This modernized recipe incorporates traditional seasoning techniques, finishing with aromatic dried mint and crisp fried bread.
Ingredients
- 500 grams Dried green peas (Approximately 1 lb or 2.5 cups)
- 2 liters Water (For boiling)
- 100 grams Fresh spinach (A large handful, washed)
- 30 grams Butter (Approx 1 oz)
- 150 milliliters Heavy cream (Approx 5 fl oz or 1/4 pint)
- 2 tsp Sugar (Powdered sugar preferred)
- 0.25 tsp Nutmeg (Freshly grated)
- 1 tsp Salt (Adjust to taste)
- 0.5 tsp Black pepper (Ground)
- 1 tbsp Dried mint (Crumbled, for garnish)
- 2 slices Bread slices (For croutons)
- 2 tbsp Oil or Butter (For frying bread)
Instructions
- 1Wash the dried green peas thoroughly. Place them in a large bowl and cover with plenty of water. Allow to soak overnight to soften.
- 2Drain the soaking water. Place the peas in a large pot with 2 liters of fresh water. Bring to a boil, then reduce heat and simmer until the peas are quite tender and breaking apart.
- 3Add the large handful of spinach to the pot and simmer for 2-3 minutes until wilted. Pour the mixture (peas, spinach, and liquid) through a wire sieve, rubbing the solids through with a spoon to create a smooth green puree. Alternatively, use an immersion blender until smooth.
- 4Return the pureed soup to the pot over low heat. Stir in the butter, salt, pepper, grated nutmeg, and sugar. Toss lightly to combine.
- 5Stir in the cream and heat gently until hot, but do not let it boil vigorously.
- 6Cut the bread into small cubes. Heat oil or butter in a frying pan and fry the bread until golden and crisp (croutons).
- 7Ladle the hot green soup into bowls. Sprinkle with dried mint and top with the fried bread croutons.