#soups

[number-1-soup-fan]

give him soup.

[februaryberries]

Can everybody reblog this with a soup recipe you love I want to explore the wonderful world of soup

[black-salt-cage]

ଘ(੭*ˊᵕˋ)੭* ੈ♡‧₊˚

[71-percent-soup]

[morethansalad]

Authentic Arabic Lentil Soup / Shorbat Adas (Vegan)

[vegan-yums]

Soup season 🥣

Sweet vegan butternut squash soup

Classic lentil soup

Cream of mushroom soup

Cream of broccoli soup

Classic potato soup

Beer cheese soup

Broccoli cheddar soup

Creamy tomato bisque

Potato leek soup

[najia-cooks]

[ID: A green-yellow soup in a blue bowl, garnished with a pea shoot. End ID]

Pea pod soup

This is a recipe for a creamy, savory, thick pea soup—made without any peas!

Puréed pea pods give this soup a fresh, bright pea flavor, while a trio of aromatics (shallot, scallion, and garlic), fresh herbs, white pepper, and green chili give complexity and spice.

Pea soup in England and the United States is typically puréed and sieved. Before the invention of the blender, the peas would be processed by hand with a mortar and pestle, as in this 1760 British recipe for "Pea Soup called Puree":

Chuſe ſome fine green Peaſe, put them on the Fire in a ſmall Quantity of Water, give them one boil or two, and then [...] ſtrain the Peaſe in a Sieve, and put them into a Marble Mortar; beat them to a Maſh [...].

The recipe then calls for onions, thyme, parsley, pepper, salt, and cloves to be fried in butter, after which the mashed peas and meat broth are to be added, and the whole strained "through a Hair Sieve." The soup should "come through very thick and fine."

There are, however, exceptions: in a 1717 recipe for "A Green-Peaſe-Soup, without Meat" (ham or beef were usually used, but may be omitted if unavailable, or during Lent), young peas are boiled; then black peppercorns, clove, mace, mint, green onion, and herbs are fried in butter, and the boiled peas mixed in. The soup is then eaten without straining.

The fibrousness of pea pods means that blending and straining are absolutely necessary here. There is still plenty of flavor in them, though, making this recipe a great use of an ingredient that would otherwise go to compost.

Recipe under the cut!

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Ingredients:

300g empty pea pods

250g potatoes, cubed (optional)

1/4 cup non-dairy margarine

1 green chili pepper, sliced

2 shallots or 1 red onion, diced

4 cloves garlic, chopped

1/2 tsp ground white pepper

2-3 sprigs fresh herbs (I used mint and basil)

3 scallions, whites and greens

Water, to cover

1 Tbsp vegetarian chicken bouillon

Salt, to taste

Instructions:

1. Melt margarine in a large stock pot. Sauté shallot, garlic, chili, and ground white pepper until shallot is softened and translucent.

2. Add potatoes and pea pods and stir. Fry for 2-3 minutes.

3. Add water, salt, bouillon, and herbs and cook 20 minutes, until potatoes and pea pods are very tender.

4. Remove the potatoes and blend the soup. Strain through a fine sieve. Return potatoes to the soup and blend again. (Removing the potatoes before straining makes it easier for the soup to pass through the strainer.)

Taste and adjust salt and white pepper. Serve hot or cold with a crusty bread.

Note:

In my experience you will need to strain the soup no matter what: it is unpleasantly fibrous even after several minutes in a high-speed blender.