Double Pea Soup

Double Pea Soup with a home-baked Sesame Cheese Bread Twist

On the 2nd of August the southern hemisphere takes a quarter turn towards spring. We are now six weeks past the winter solstice and  have six weeks to go to reach the spring equinox. It is still cold, but the light is returning, and it is time to start thinking of finding pea seeds to plant later this month.

It is also a good time to eat dried split peas made into warming soup. For an extra twist on this old favourite I have added the option of green peas as well in the recipe below. They will have to be frozen ones at this time of year, but maybe, on a suitably cool day for drinking soup in early summer (if you plant the peas soon), you could enjoy fresh ones in this soup instead.

DOUBLE PEA SOUP

Ingredients

1 T butter or oil

1 onion, peeled and chopped

1 leek, chopped

1-2 carrots, sliced finely

2 sticks celery, sliced

1 C green or yellow split peas

2-3 sprigs thyme

2 sprigs parsley, chopped

4 C boiling water or vegetable stock

1 t salt

freshly ground black pepper, to taste

4 C fresh or frozen green peas

extra water as required

Method

Melt the butter or warm the oil in a large, heavy pot, then saute the chopped vegetables gently, stirring frequently, until starting to soften. Do not brown.

Add the cup of split peas and mix them into the vegetables.

Add the herbs, the water or stock, and the salt and pepper.

Bring the soup to the boil, then lower the heat and simmer it gently until the peas are soft and mushy (30-40 minutes). Add extra water if required during this time.

Cook the fresh or frozen green peas separately in a little boiling water, until just soft.

Cool the split pea soup until it is easy to puree it in a food processor or blender; remove the thyme sprigs, puree it, and return it to the pot.

Puree the cooked green peas (keep a few aside for garnishing) and add them to the pot.

Mix in well with the split pea puree.

Add more water or stock if necessary to make a drinkable soup, adjust the seasonings to taste, and reheat the soup to serve it, garnishing each bowl with 3 or 5 whole green peas.