Recipe for Garden, Mushy or Marrowfat Pea Soup
Summer Dish with Mint and Spring Onions, Delicious Eaten Hot or Cold
May 19, 2009
Nothing is more delicious on a hot summer's day than chilled minty pea soup. The pea is the seed of a type of legume. It grows inside a pod which splits open to reveal the peas. Many chefs discard the pods although they are actually edible. The fresh pods are rich in dietary fibre, highly nutritious and contain numerous vitamins and minerals. With time, the pods become tough and stringy and the vitamin content declines rapidly.
Peas – Legume with a Varied History
Evidence indicates that diners enjoyed peas during the Bronze Age, several thousand years ago. The Greeks and Romans devoured the pea, and in fact, the Romans knew more than 30 different varieties. The small peas, that we call petits pois, or piselli novelli, were first cultivated by the Italians.
During the reign of Queen Elizabeth I (1533-1603, ruled from 1558 until her death) peas were regarded as a real delicacy. Because they were imported from overseas (mainly the Netherlands) they were extremely expensive.
In the 19th Century an Austrian Augustinian monk, Gregor Johann Mendel (1822-1884), carried out experiments with peas. His ideas formed the basis for the modern science of genetics.
Pea Soup Recipe – Serves Four
This recipe for pea soup uses either garden peas, mushy or marrowfat peas depending on the flavour and texture preferred by the chef. A mixture of all three creates a soup with a very interesting flavour and texture. This delicious summer soup can served hot or cold, garnished with spring onions, crème fraîche, plain yogurt or fresh cream.
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 30g butter
- 1 potato, peeled and cut into small cubes
- 1 pint vegetable stock
- 600g peas – garden, mushy or marrowfat
- 4 tbsp mint, chopped
- salt and freshly ground black pepper
Optional Garnishes:
- 2 spring onions finely chopped
- 4 tbsp plain yoghurt, crème fraîche or fresh cream
How to Make Minted Pea Soup
- Fry the onion and garlic in the butter for 4-5 minutes until just tender, but not brown.
- Add the potato and stir in the stock. Simmer for 10 minutes or until the potato is just soft.
- Add the peas and mint and simmer for 3-4 minutes.
- Blend until preferred texture is achieved.
- Taste and add salt and pepper as required.
- Pour into a bowl, add a tablespoon of plain yoghurt, crème fraîche or fresh cream, sprinkle with the chopped spring onions.
This soup is delicious with home-baked bagels. It can be served chilled on a hot summer's day or piping hot if the weather is not so good.
Source:
- Encyclopaedia Britannica, Encyclopaedia Britannica Inc., 1972, Volume 15, p.146. Volume 17, p 493.
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