International dishesSoupsEurope and North Americaabout 45 minutes
Green pea soup with butter gives a bowl of a bright, clean green, scented with butter. The difficulty is holding that colour, since too long on the heat turns the bowl a dull yellow. The peas are cooked for about 2 minutes so the butter coats them before any stock goes in.
One pass through a sieve after blending is what makes the bowl truly smooth, with no grit of pea skin left. Before that, the onion and garlic go 4 to 5 minutes in the pan until translucent and fragrant.
This batch weighs about 1.3kg, at roughly 58 calories per 100g.
Method
Wash fresh green peas under cold running water and drain. Dried split peas need a 4 to 6 hour soak in warm water, or overnight, then a rinse.
Cut the bread into cubes, melt butter in a pan and fry the bread until golden brown and crisp, then lift it onto paper towel.
Put the unsalted butter in a large pot, melt it over medium heat, add the chopped onion and minced garlic and cook for 4 to 5 minutes until the onion turns translucent and fragrant.
Add the green peas and cook for about 2 minutes so the butter coats them evenly.
Pour in 700 ml of broth, season with a little salt and pepper, cover and hold at a gentle simmer for 15 to 20 minutes until the peas are tender.
Take the pot off the heat, let it cool for 5 to 10 minutes, then blend smooth with a hand blender or in small batches.
Pass it through a sieve until smooth, return it to the pot and warm it gently, stir in 50 ml of oat milk, then ladle into bowls and scatter the fried bread on top.
Tips
Frozen peas go straight in with no soaking.
Chicken stock made at home stands in for the canned kind.
Letting the soup cool for 5 to 10 minutes before blending avoids hot splatter.
One pass through a sieve is what makes the bowl truly smooth.
The fried bread goes on just before eating so the cubes stay crisp.
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