English Pea Soup – a recipe

English Pea Soup – a recipe

Hello my readers!

How have you been?

A few days ago I had a craving for snacking on green peas. I came up with an idea to look for a traditional English dish with this fresh ingredient. I found out an interesting article about a soup which was so renowned during the Second World War in England – it is extremely simple and nutritious. Due to the fact that you need only a few products, this meal is ready in less than 20 minutes. I would love to depict you an English Pea Soup. I reckoned that I may present you my healthy version of the recipe for the filling and energy-giving soup!

To begin with, this dish was popularised during the severe and hazardous times in 20th centuary, but – after all – the recipe is still refreshed and remade these days! You may have a glance at the traditional cooking list I found on the Internet.

A traditional English Pea Soup

A traditional English Pea Soup

  • a few meaty (chicken or ham) bones
  • 250g green peas (fresh, frozen or canned)
  • 2 chopped carrots
  • 1 chopped onion
  • 1 chopped celery
  • 2-3 chopped potatoes
  • 100ml milk
  • 1 tablespoon English mustard
  • 500ml water
  • salt
  • pepper
  • parsley

Prepare a large pot. Fill it with water. Place the jug on the oven over a medium heat. Put all the meaty bones, green peas, carrots, celery and potatoes into the crock. Let them boil. In the meanwhile, fry some chopped onion on a non-stick frying pan. Add stir-fried onion to the pot. In a small bowl mix milk, mustard and spices together. Pour the mixture into the crock. Cook for a few minutes.

You may bring out the bones and blender the soup if you prefer it creamy and puree-like.

Serve it with some chopped ham or toasts.

An English Pea Soup – my modern way

An English Pea Soup – my modern way

  • 400ml coconut milk
  • 300g green peas (fresh, frozen or canned)
  • 1 chopped carrot
  • 1 chopped onion
  • 1 chopped celery
  • 2 chopped potatoes
  • 1 tablespoon English mustard
  • 2 garlic cloves
  • salt
  • pepper

Prepare a large pot. Pour a can of coconut milk. Place the jug on the oven over a medium heat. Add mashed garlic, mustard and spices into the crock with milk. In the meanwhile, fry some chopped onion on a non-stick frying pan. Add stir-fried onion, green peas, carrot, celery and potatoes to the pot. Cook for a few minutes. Blender the soup in a food processor.

I truly believe you have enjoyed and you intend to try my recipe!

Let me know in the comments what you think of this modern-style and traditional-way soup. Which one would you like to taste?

Cheers!

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