Peapod soup


Recipe Type: 

Description

I'm really pleased with this and will definitely be making more!
It eats very nicely hot - possibly with a swirl of cream and some snipped chives - or cubes of blue cheese!!! But I think it will also be lovely well chilled and topped with a dollop of creme fraiche and some shredded basil -perfect for this weather!

Prep time: 5 minutesCooking time: 15 minutesTotal time: 20 minutes

Ingredients

600 g
potatoes (floury, roughly chopped into 2cm dice)
2 clv
garlic (fat, roughly sliced)
2 1⁄2 l
stock (vegetable or chicken whichever you prefer)
1 pn
nutmeg (freshly grated)
1 pn
salt
1 pn
black pepper (freshly ground)

Instructions

  • Melt the butter in a big pot (eg maslin /preservingpan) and add the olive oil.
  • Add the onion, and garlic and sweat very gently so that the garlic does not burn.
  • When the onion is softened add the diced potato, stock and stir. Bring to the boil.
  • Allow to simmer for ten to fifteen minutes until potato is beginning to soften.
  • Add the pea pods and starchy peas. Add salt, pepper and nutmeg to taste
  • Return to a simmer and cook until pods and peas are well cooked and potato is breaking up. About twenty minutes (the pea pods will have gone a REALLY unpleasant colour, but don't worry -it's about to get SO much better!)
  • Remove the pan from the heat and add the washed and drained spinach.

DO NOT RETURN THE PAN TO THE HEAT.

  • Allow the spinach to just wilt in the hot soup. (1 minute)
  • Blitz everything in a liquidizer - in batches. The spinach REALLY improves the colour.
  • Push the pureed soup through a fine sieve using the back of a ladle to press out as much as possible.
  • Check seasoning.

If reheating, do so gently so as not to destroy the lovely emerald green colour.

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