One of my lovely instagram followers asked me if I knew a pea soup recipe, so here it is. Full disclosure, I cheated and use canned Marrowfat peas this time, as I had some in the cupboard, and decided to pick those over soaking dry ones to save time.
Shit you’ll need:
- Two cans of Marrowfat peas (mine were 300g a can).
- 1 chopped onion.
- 1tsp garlic powder.
- 1tsp salt.
- 1tsp rosemary.
- 1tsp thyme.
- 500ML boiling water.
- 2 vegetable stock cubes.
- 1dstspn cracked black pepper.
- 1tblspn of olive oil.
- A dollop of plain yoghurt, cream, whatever creamy equivalent you want to swirl into your bowl when serving.
Dump both cans of peas in yer slow cooker, including the liquid they’re sitting in. Add the rest of the ingredients in any order you’d like because it doesn’t really matter.
Let it do its thing on auto for an hour, then come back and check and see what its up to. It could be doing anything I dunno, it’s your kitchen and peas, I don’t know what kind of riff-raff you’ve got in there.
Stir it about a bit. Now – some folks want a smooth pea soup. If that’s what you want, this is point in which you put the contents into a blender or food processor, and whizz the fuck out of it until it’s smooth. It’s going to be hot liquid, so be careful. When you’ve done that, return it to the slow cooker and heat on low for another hour. If like me you don’t give a shit and just want to eat it, leave the soup in the slow cooker for another hour on low, at which point it will be ready to shove in yer gob with some nice bread. Add your dollop of whatever creamy stuff you chose, and swirl it through the soup. It’ll look fancy for about thirty seconds before you ruin things with your spoon.