Green Pea & Broadbean Soup
First had pea soup with pinenuts on a friend's hen weekend in Dorset after a midnight dip in the Atlantic! The swim was bracing, the hot soup afterwards very consoling.
Serving 4-6
3 mugs frozen peas
2 mugs frozen broad beans
1 tbsp olive oil
2 oz toasted pinenuts
salt & freshly ground black pepper
freshly ground nutmeg (optional)
2 large onions, finely chopped
1-2 tsp vegetable stock powder or paste
extra virgin olive oil to serve
Saute the onion in olive oil for about five minutes til softened. Add the stock, peas, beans, salt, pepper and sufficient water to cover.
Bring to the boil then simmer for 15-20 minutes. Allow to cool a little, then liquidise.
Serve garnished with a generous drizzle of extra virgin olive oil, ground pepper, a handful of toasted pinenuts, and maybe a little ground nutmeg.
Good with burnt olive croutons or fresh crusty brown bread