My third successful soup (after the potato and leek, and the pumpkin and sweet potato) was one I made the other night. Pea soup. No ham. I don’t do ham. It was very easy, and I reckon you could freeze it after you blended it smooth and then add in the whole peas once it had defrosted. Anyway, in case you want to try it out…
1 tbsp olive oil
1 large brown onion, chopped finely
2 garlic cloves, crushed
2 medium white potatoes, cubed
1.5 litres chicken or vegetable stock
500g frozen peas
1/3 cup cream
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring, for 2 minutes or until soft. Add potato and cook, stirring, for 2 minutes.
Add stock and bring to the boil. Cook, stirring occasionally, for 5 minutes. Add half the peas and cook, stirring, for 7 to 8 minutes.
Blend soup mixture in $4 food processor from Hervey Bay Op-Shop until smooth. Return to pan. Add remaining peas and cream and cook for 4 minutes or until peas are tender. Season with salt to taste.