Prep 20 mins
Cook 15 mins
A fabulous and visually stunning, lemon-flavoured pea soup with a wonderful texture – part blended/part chunky. I found this scrumptious recipe in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It was part of an article on peas and beans. The only changes I have made to the recipe was to use more garlic (the original recipe had 2 cloves of garlic) and to add one leek. I have also posted a recipe for Byessar (Moroccan Broad Bean Dip) Byessar (Moroccan Broad Bean Dip), from the same magazine.
- 1 1⁄4 kg peas, in the pod (4 cups shelled, frozen peas offer a quicker alternative)
- 1⁄4 cup extra virgin olive oil
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 leek, thoroughly washed and thinly sliced
- 1 celery heart, finely chopped
- 100 g piece pancetta, finely chopped
- 1⁄2 cup mint leaf, finely chopped
- 1⁄2 lemon, juice and zest of, finely grated
- salt, to taste
- fresh ground black pepper, to taste
- Remove the peas from the pods.
- Heat 1 tablespoon oil in a large, heavy-based pan over a medium-high heat, and add the onions, garlic, leek, celery and pancetta; and sauté, stirring occasionally, for 6 minutes or until the vegetables have softened.
- Add 3 cups of water, bring to the boil and add the peas. Cook for 6-8 minutes or until tender.
- Meanwhile, combine the mint with the remaining oil, lemon juice and zest.
- Transfer 2 cups of soup to a food processor or blender, and process until smooth; then stir the processed mixture back into the soup, and bring the soup back to the simmer.
- Season with salt and freshly ground black pepper, to taste.
- Remove the soup from the heat, stir in the mint mixture, ladle into soup bowls and serve with warm, crusty rolls.
- Note: Pancetta is available from butchers and delicatessens in flat and round forms. For this recipe, choose a flat variety that isn't too fatty.
I liked this but SO would not eat it after the first spoonful - the texture bothered him. It really is a lovely color. I also pureed the entire amount, but it did not get as smooth as other soups do. I also added some chicken broth as it needed more liquid, and used a little more onion as I had no leek. The lemon and mint is a neat little touch, and I'll probably make this again when it's just me for supper.
This is a very pretty, very green soup with a very sweet flavor. I pureed as directed and did not care for the partially smooth effect and the soup was much too thick. I pureed it all with an immersion blender. The result was really a beautiful puree. I ladled some out and combined it with additional liquid (chicken stock and water in equal amounts) until it was a nice thick soup. It retained its lovely green color and was beautiful served with a squiggle of sour cream and some mint leaves for garnish. I have frozen the rest as a base for four more portions of pea soup.