Bold claim perhaps. But I know of no made-from-scratch dinner that is as quick to make as this green pea soup. I timed it, and without rushing, I made it in 10 minutes, start to finish, including bringing the water to a boil. It’s also totally delicious, and very healthy!
Ready. Set. Go!
The green pea soup
- 1 kg green peas, frozen
- 800 ml milk
- 2 tbsp olive oil
- fine sea salt to taste
- 400 g canned white beans
- 50 g walnuts, roasted if you like (but that takes more time)
- crumbled feta cheese
- Finely chopped fresh mint leaves (optional)
- Some good bread
Bring a large pot of water to a roiling boil. Toss in the frozen peas, and bring to a boil again. When boiling, immediately drain the peas, and toss into a upright blender.
Add milk until you just don’t cover the peas, then add all other ingredients and blend until completely smooth. You can also use a stick blender. Taste the soup and season to perfection with fine sea salt.
Pour back into your pot along with the drained beans, and bring up to around 60C/140F. Do not bring to a boil, as this will take longer, and you can’t eat that hot food anyway.
Serve the soup topped with a bit of crushed walnuts, some crumbled feta, and some fresh mint leaves if you have it. A thin drizzle olive oil is nice too. We like to serve this with some sourdough kneipp bread on the side.