“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.
PEA AND BASIL SOUP
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.