GREEN PEA SOUP WITH GINGER or CREMA DI PISELLI CON ZENZERO


Finally I’ve made a soup to be added to Alanna’s ever growing list over at A Veggie Venture. That list is impressive! I’m definitely a soup person, I have loved soups since I was a little girl and I still do. I can eat soup all year round, hot or cold, salt or sweet – I’ll eat it. So when I saw that Alanna had made February the soup month I immediately thought that I would participate and now I’m here after having posted two other soup recipes this month but for various reasons not participating in this event. Anyway, (how I blurb today, I better cut this short, must be one of those days when I never really get to the point) the other day I made a green pea soup with fresh ginger in it, the sweetness of the peas goes very well with the peppery-sweet ginger flavour and the soup was as nice warm as cold. I added some chopped chicken meat to it to make it a bit more substantial but that’s not necessary.

piselli

GREEN PEA SOUP WITH GINGER or CREMA DI PISELLI CON ZENZERO

75 g / 2.6 oz leek
400 g / 14.1 oz fresh or frozen green peas
700 ml /23.7 fl oz vegetable or chicken stock
2 tsp finely chopped fresh ginger
Olive oil

- Braise leek, peas and 1 tsp ginger in some olive oil for 3-4 minutes before adding the stock.
- Leave it to simmer for 20 minutes.
- Blend the soup until smooth, I usually leave some of the peas intact because it ‘s nice to chew on something and it looks nice too.
- Add the remaining ginger and if you want some chopped chicken meat as well before heating it up again
- Serve.

pea-and-ginger-soup3

L

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