Saturday, October 13, 2007

The Last Pea Post

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“Looking as like - as one pea does like another”
Francois Rabelais (1483-1553)

Rabelais follows a common misconception; that one pea is much like another. It doesn't have to be that way. This week we have experimented with the humble pea, turning it into sweet muffins,whizzing it into pea pesto,popping over the Atlantic Ocean to see how Amanda at Figs Olives Wine coaxes them into a Minestrone , leaning over Hannah's shoulder to see her stir a warm Pea and Ginger Soup,then travelling up to South Shields to visit David Hall from Book the Cook rustle up a Pea-Ella and create an irresistible Spicy Mint,Pea and Apricot Stew.
Our last post on peas, for the moment at least, is our smooth Pea and Basil Soup. This scored 8 out of 10 from Freddie and ends our week's tribute to the small green dots of green that used to strike fear into the heart of one picky eater.

Serves 4 - 6
400g fresh or frozen peas
1 large onion, finely chopped
1-2 tbsp of olive oil
1.2 litres of chicken or vegetable stock
1 roasted garlic bulb (see instructions under G for Garlic)
40g fresh basil leaves
2 tbsp crème-fraiche or soured cream
Cook the peas in a pan of boiling water for 5 minutes. Drain.
Heat up the olive oil in a pan and add the chopped onion with the soft contents of the roasted garlic. Fry for 5 minutes, stirring all the time until the onions are translucent and soft. Put the peas, basil leaves and onions in a food processor and whizz up until it is a smooth puree. Little by little, pour in the stock until you have a lovely smooth pea soup mixture. Finally add the crème-fraiche and process until it is a smooth creamy consistency. Pour into a pan to warm up and serve.


  1. I have to confess that I am not a great lover of peas -- except this way, in pea soup. Obviously it's a texture thing, not a flavor thing. Oh well...on to the next veg!

  2. Lydia,
    It is a texture thing. Completely. But there is no rhyme nor reason to each objection...
    Anyhow we have consumed enough peas this week and deserve to move on...

  3. A gorgeous colour and surely tasty with peas and basil and cream to finish it off!

  4. Peter M -
    It was really tasty. A little cream helps a lot...

  5. Do you know I never got to make the pesto? Actually it was silly of me to think that I'd have the time to cook the day before I travel.

  6. Beautiful presentation and color.

  7. Thanks Freddie, if it weren't for you dislike of peas we wouldn't have these lovely recipes!!! I can't wait to try this soup. Thanks Charlotte!!!

  8. What an amazing green colour.

  9. What a glorious color, Charlotte! The roasted garlic here sounds divine, and I'm really looking forward to making this. Thanks so much for all the gorgeous pea recipes and congratulations to you and Freddie!


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