Peas. I’ve not been that lucky with my peas this year in the garden, so I couldn’t pull off a pea soup from my own stocks, but I was determined to try this soup (courtesy of my usual go-to site for recipes, BBC GoodFood) anyway. The topping of fish finger croutons is simply a wonderful extravagance that turns a lunch into dinner.
Unfortunately, this weekend Andy is away to London and has taken our camera with him. I dragged out my old Kodak EasyShare which was a pretty decent camera for me, back in the days; simple and easy to use…. but slow. I’m so used to my shiny little Casio Exilim which is pretty speedy, much smaller and less bulky, lighter and has a wider range of features (like decent shake correction for my wobbly hands). Neither are super-amazing cameras compared to the big shiny DSLR’s that everyone and their auntie has these days, but they’ve both served me well over the years.
Anyway, the upshot of using my old camera was that something weird went on and I didn’t get pictures of the first bowl of soup so I had to have a second – which is why my Saturday Soup post is on a Sunday this week. As much as I liked the soup, it was way too filling for seconds just to take more pictures!
The one thing I really loved about this soup was being introduced to the idea of part-blending. I like chunky soups, but I also like ‘thick’, blended soups. By blending two-thirds of the ingredients and keeping one third aside to add back later, I can have chunky pieces in a blended soup. Souperb! (ba-dum tsh)
Pesto goes surprisingly well with peas, and gave the soup the necessary oomph. I added, as the recipe suggested, a bit of fresh (well, frozen) parmesan to increase the flavour of the jarred pesto and was also pretty generous with the black pepper which I felt was needed to bring out some of the flavour of the soup.
This soup is really easy to make, and I think I could happily add it to my repertoire – it’s cheap, filling, makes a decent amount because you don’t need a tonne of it to fill you up, and it’s got a nice flavour which I think would do well in summer or winter. Potatoes and frozen peas are something I always have around and there’s usually a jar of pesto in the cupboard or fridge – the fish fingers are nice, but totally not a necessity. If I was making it for an actual dinner, I might serve a small bowl of soup beside a breaded fish fillet and some bread rather than fish fingers, or even do home-made fish fingers but either way it’s a damn nice dish.