Green pea and potato soup

First day of spring, the Country Frog is still hibernating so I'm thinking one more soup post, with thanks. 
Soup doesn’t come much simpler than this, yet the combination of just three vegetables gives a nutritious meal-in-a-bowl with fibre, protein, carbohydrates and a good mix-up of vitamins. Use the recipe in its basic form, or try the variations that follow.

Serves 4 as main meal with crusty bread and cheese to share.
Serves 6 as a starter.
Very easy.
Time: 5 minutes preparation; 15 minutes cooking.
You will need: Chopping board and knife; medium saucepan; food processor or stick-mixer.

Ingredients:
2 cups fresh or frozen green peas (un-minted)
4 medium scrubbed potatoes, roughly diced
1 large onion, peeled and finely diced
2 - 3 cups water
½ tsp salt
½ tsp freshly ground black pepper
1 tbs olive or other oil
Optional: 2 – 4 cloves garlic, peeled and crushed

1. Heat oil in saucepan over medium heat; add diced onion and cook until just beginning to colour, stirring now and then. Add garlic and continue to cook until onion is softly golden.
2. Add peas, chopped potato, salt, pepper and enough water to just cover the vegetables. Bring to boil; cover and reduce heat. Simmer for 10 – 15 minutes until peas are breaking down.
3. Puree in blender or in the pot with stick-mixer. Add more water if too thick and return to the boil before serving. Taste for salt, and add sparingly.
4. Delicious served with creamy natural yoghurt and a sprinkle of fresh herbs.

Other suggestions: At Step 2, add any other green vegetables to hand, such as ½ cup diced celery, 1 or 2 chopped zucchini, diced broccoli stalks, shredded silverbeet or cabbage…

DRIED GREEN PEAS

Dried peas are a great product to keep in the pantry. They last indefinitely in an airtight jar, and can be used in stews, casseroles, curry, pies and pasties - and they are especially good in soup.

Dried green peas

Whole dried peas and split green peas need to be soaked for 6 – 8 hours, well covered with water, before cooking. In the supermarket, they are generally shelved near 'soups'. Dehydrated whole green peas can also be used – as a substitute for fresh or dried peas – and do not require prior soaking. (You will find them near the dehydrated/instant potato.)

Yellow split peas are not really suitable for simple soups as they require a much longer cooking time, and are best when twice cooked or pressure cooked.

Frogblog Tip: Put peas in water to soak overnight, or before leaving for work in the morning. 1 cup peas will need 2 cups water. Cover the bowl with a plate and leave on the kitchen bench. Don’t discard the soaking water, but use in the cooking. Unlike the soaking water from kidney beans, which is generally discarded, pea water doesn’t cause flatulence!

DRIED GREEN PEA AND POTATO SOUP (with a touch of curry)

Serves 4 – 6 with flatbread or pappadams
Time: 5 minutes preparation; 30 minutes cooking
You will need: Chopping board and knife; large saucepan with lid; blender or potato masher.


Ingredients:
1 cup split green peas, soaked 6 – 8 hours, as above
1 large onion, peeled and roughly diced
2 – 3 medium washed potatoes, chopped (≈ 2 -3 cups)
water
1 rounded tsp mild curry paste or powder
½ tsp salt, or 1 tsp fish sauce
1 tbs cooking oil


1. Heat oil in saucepan over medium heat; add onion and cook until beginning to colour.
2. Add curry; stir in well and cook for 30 seconds.
3. Add drained peas, potato, salt (sauce) and enough water to just cover.
4. Bring to the boil; turn to low; simmer with lid on for 20 -30 minutes until peas are soft and breaking down.
5. For a textured soup, mash in the pot with potato masher. Or puree in blender or with stick-mixer.



PEA, POTATO AND PUMPKIN SOUP

Add a good double-handful of roughly chopped peeled pumpkin to either recipe, and cook along with peas and potato. Puree to serve. Pumpkin with mild aromatic curry is always a failsafe combination.

Compiled - and tasted - by two frogs.