- 2tsp olive oil
- 1 onion chopped
- 800g potatoes peeled and chopped
- 1l vegetable stock
- 350g frozen peas
- handful mint chopped (optional)
We’re coming into that time of year once again, where the days are getting colder not to mention shorter and in the past couple of weeks everyone in my house has been full of the dreaded lurgy, so what better way to warm us up than with a homemade soup?
While browsing websites and food blogs last weekend for inspiration, it suddenly hit me. I rarely make homemade soup. I gave up buying packets of the “just add water” variety a long time ago but never seem to get around to making any from scratch. I have no idea why though as it really couldn’t be simpler. I’ve been looking for a recipe for pea soup for quite a while so when I found this recipe, I did a quick check to make sure we had all the ingredients and set about making it pretty much straight away. When I told the kids what I was making they were absolutely horrified. The words Pea and Soup were met with rather loud cries of, ”URGH!!!”
There’s a motto in my house: Try It First. If you still don’t like it once you’ve tasted it that’s fine, but at least give it a go. So when the pot of Potato and Pea soup was ready to serve, child #1 was first up with a spoon for a taster (although I’m sure it was more a case of “let’s get this over with” rather than eagerness to see what this saucepan of green stuff tasted like!) and it was met with a huge thumbs up (phew) It was pretty late in the day and we’d already had lunch so the plan was to make it and freeze it in batches for another time. However, himself & child #1 helped themselves to a massive bowl of this soup each before dinner on Saturday evening with a slice of bread. Only problem then was that they were too full for dinner!
So I’m delighted to report that Potato and Pea soup is not as yucky as it sounds, even if it is a rather odd shade of green…
Potato and Pea Soup
adapted from a recipe on BBC GoodFood
Heat the oil in a large saucepan, then fry the onion for 5 minutes until soft.
Add the potatoes and stock, then bring to the boil.
Cover and simmer for 10-15 minutes until tender.
Add the peas 2 minutes before the end of the cooking time.
If you wish, use a slotted spoon to remove a quarter of the vegetables from the pan & set aside*.
Blend the remaining vegetables in a food processor or using a hand held blender** until smooth.
Stir through the reserved vegetables, mint and a little seasoning.
* I didn’t set aside any vegetables, just blended the whole lot & was left with a very thick soup which suited us as we like it that way.
**I purchased a hand blender in Asda on a recent trip to Enniskillen for a little over £4 and it worked really well.