Sun, 27 Nov 2011
Spinach and pea soup
Two variations on the same basic soup recipe:
- fry a chopped onion until soft, add a large bunch of fresh spinach leaves and wilt
- add a similar quantity of frozen peas, a chopped chilli pepper (espelette is best) and some vegetable stock, cover until cooked
- mix the soup in a blender and serve with a dollop of soft goats cheese mixed with fromage blanc
As an alternative:
- follow recipe above but do not add a chilli pepper
- add more peas so as to make a slightly thicker soup
- chop and add two or three slices of chorizo
- heat some parmesan cheese on a greaseproof paper in a hot oven until bubbling and brown, allow to cool
- serve soup with parmesan “wafers”
posted at: 10:27 |[/cooking]
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