Vegetarian Soup Recipes – Pea Soup
There are differing opinions as to the exact origin of pea, though the popular belief is that peas could have originated in Asia either in Northern India, Burma or Northern Thailand.
Since the earlier days the culinary usage of peas has been multifaceted.
During the Greek and Roman era (500 BC) vendors sold hot pea soup in the streets of Athens. Gradually 9 more recipes based on a mix of dried peas with poultry, herbs, meat and vegetables came up. These are mentioned by Apicius, Rome’s first cookbook author of the ancient world. By the middle ages, peas became a staple food for European peasants and had also spread across to China.
It was towards the end of 14th century that Italians not only cultivated peas, but began using fresh ones rather than dried.
With peas becoming a commonly cultivated across Europe and USA several variations of pea soup (dried and fresh) became prevalent in regional cuisine of Germany, the Netherlands, Sweden, Finland, and United Kingdom.
Ingredients:
2 tbsp – Olive oil
1 cup – Peas
1 No – Onion finely chopped
2 tbsp – Heavy cream (optional)
1 tbsp – Tarragon finely chopped
3 cup – Broth
2 tbsp – Thick yogurt
1 tsp – Lemon juice
1/2 tsp – Pepper
Salt to taste
Method:
In a large pot, heat the olive oil and add the onion cook till soft.
Add the stock, tarragon, pea and seasonings and cook till the peas are soft (5-7 mins).
Whirl in a blender or food processor, in batches if necessary, or with a hand-held immersion blender until very smooth.
Add heavy cream, if you like, and heat gently.
Divide the soup in the bowls and garnish with yogurt and tarragon.