"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Sunday, June 19, 2011

Rustic Italian Sweet Pea Soup

I love soup! Soud makes the ideal weeknight dinner.  Its quick to prepare, healthy and loaded with nutrients and vitamins, light enought to one doesn't go stuffed to sleep and yet heathy and comforting.  Growing up my gramma would serve is soup for dinner religiously. My favorite soups are the traditional portuguese kale soup CALDO VERDE and Roasted Tomato Basil soup. 

Last weekend inspired by the sping legumes I decided it was time for sweet pea soup. Got out my copy of Anne Sheasby "The complete book of 400 Soups", and voila, picked out this amazing Italian version of the well known British soup.  Sorry Nigella..... but Italians do it better!

1 large onion (Chopped)
2 cloves of garlic
3 Tbs of olive oil
1 large carrot (chopped)
1 stalk of celery (chopped)
1 lbs bag of frozen peas
750ml (3 cups) low sodium vegetable stock
Salt, pepper
Fresh basil leaves and shaved parmesan to garnish

Saute onion and garlic till onion is slightly translucent. Add carrot and celery, continue sauteing  for another 3 min or so.  Add frozen peas and hot vegetable stock.  Bring it to a rolling boil and then simmer it until peas are cooked throughly (about 20 min)

Process soup in batches in a food processor until smooth. Return soup to the pan.  Season with salt  and pepper to taste. Allow soup to thicken slightly by cooking it in medium high heat for 8-10 min. Be sure to steer it constantly so it doesn't stick to the bottom.

if you are blessed with a Bimby (thermomix) like me here is the adapted version

Add quartered onion, garlic and olive oil to the cup and program 5sec/vel 5

Then program 3min/100/1

Add sliced carrots and celery, program 4/100/2 reverse spoon

Finally add peas and vegetable stock program 20/100/2.  Puree soup till smooth 1min/5-7.  Season with salt and pepper. To thicken soup (add basket on top of cup) program 8/varoma/3

Garnish with fresh basil and shaved parmesan


  1. Por onde andas? No news? Viciei-me nas panquecas por tua causa...

  2. É hoje que vais de férias, não é? Enjoy it at most!!!

  3. Oh Natty, já estava com saudades tuas! Tenho visto as actualizações no Facebook, mas não tens postado aqui no blog..
    A Yoga que frequentei era da filosofia do "Mestre De Rose" (brasileiro), mas eu procuro uma coisa mais simples.
    Para as unhas de gel, arranjo 25€ por mês, mas tem mesmo de ser. Faço há 5 anos e já não me consigo ver sem elas (mas são bem discretas, nada de extravagante!)
    Na altura de "não ter contas para pagar", eu fazia o que queria, mas a vida não é sempre assim.
    Posta mais vezes e dá noticias! Beijos grandes

  4. This is just what I was looking for. I did not expect that I’d get so much out of reading your write up! You’ve just earned yourself a returning visitor.


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