Coriander Pea Soup
I adore peas, they are one of my very favourite vegetables. When my bladder is feisty they are a safe food that I know I can turn to time and time again. I love them in so many guises, including this fantastic, amazingly quick soup (the speedy cooking time helps to ensure that the finished product is still vibrantly emerald). If your bladder is very sensitive to white onions, even when cooked, you could omit them or use green onions (scallions) or shallots instead. You could also replace the fresh coriander with a different herb if you like, mint always seems to go nicely with peas, for example.
Bursting with fresh green flavours it makes a wonderful lunch or a starter for a larger meal. If made with vegetable stock it is not only vegetarian, but vegan as well.
Coriander Pea Soup
3 tbsp butter (I use unsalted if I’m going to add any additional salt to this soup)
1 large white onion, finely chopped
2-3 cloves of garlic, finely chopped
3 ½ cups (850 ml) chicken, turkey or vegetable stock
About 450 grams (1 lb) of freshly shelled or frozen green peas
2 tbsp fresh coriander (cilantro), finely chopped
Freshly cracked sea salt and black pepper, to taste (both optional)
4 tbsp of fresh cream to drizzle over the finished soup (optional)
In a large stockpot or other big pot, over medium heat melt the butter and add in the onion and garlic. Stir often to prevent browning; you just want the flavours to sweat for a couple of minutes (do not let the garlic brown as this will give it an astringent, bitter taste).
Next add in the stock and increase the heat so that it comes to a boil. Once it reaches the boiling point, add in the peas and cook for another three or so minutes until the peas are tender (if you need to reduce the heat a little to prevent the pot from boiling over that’s fine).
Add in the coriander and salt & pepper (if using), remove the soup from the stove and transfer the contents of the pot to a blender or food processor (a handheld blender can be used instead, in which case leave the soup in the pot).
Blitz the soup until it is smooth, transfer to a serving bowl or back into the pot and serve with a tbsp or cream drizzled over each portion.
This soup can be frozen for up to three months or stored, well covered, in the fridge for two days.
Serves 4 people