I made a pot of rather good pea soup a couple of days ago and while, of late, I’ve got into the habit of making notes as I go along, I reverted to type and this one was just thrown together on the fly. This is how I’ve cooked for most of my life. Not saying it has any particular merit, other than it works for me and has the virtue that I’m not going to cock something up while distracted with note-taking.
Anyway, I like pea soup, but green split peas – and this seems to be a world-wide problem based on admittedly limited feedback to my blog post on the subject – simply will not cook properly these days, becoming a gritty, green, sludge instead of a smooth purée. So I thought I’d use frozen peas instead.
There are many recipes for such soup, embracing entire spectra of complexity and pretentiousness, but I wanted simplicity and flavour – that’s all a good soup needs. This is mine; Continue reading