I’m a huge fan of soup. Growing up I guess it was an easy way to feed four hungry kids; then in my last year of high-school my Grandma came to live at our house and soup is pretty much the standard diet of sick people.
It’s also pretty hard to go wrong with a soup – except mushroom soup, which is the food of the devil himself.
Pea and rocket soup is easy to make, involves few ingredients and all of them are readily available now. It’s quick to create and works just as well for a fancy setting (we had it as our entree on Christmas day) as it does for the everyday (we also ate it on Thursday night for dinner with toasties).
Pea and rocket soup
1 tablespoon olive oil
1 red onion, finely chopped
700g frozen peas
100g rocket leaves
3 cups (750ml) hot vegetable stock
Shaved Parmesan and rocket leaves to garnish (optional)
Heat the oil in a large saucepan over medium heat. Add the onion and cook for five minutes, or until soft.
Add the peas and rocket, and cook for a further two minutes.
And the stock and I cup of water (I just realised I left the water out the other night and nothing bad happened),bring to the boil then reduce the heat and simmer for 20 minutes.
Cool slightly and then either blitz the soup with a stick blender or put it in batches into the food processor and blitz it that way. Return to the cleaned sauce pan and heat through.
Serve garnished with shaved Parmesan and extra rocket. I also recommend adding salt to taste.
Serves four. Or two.
This recipe comes from a great little book called Bowl Food, published by Murdoch Books, ISBN 9781740451406.