If you’re anything like me, you’ll have overindulged significantly at Christmas. All that cheese and sherry has left me feeling distinctly podgy and listless, so New Year’s Day called for this refreshing yet filling and wholesome pea soup with yoghurt and garlic from Casa Moro. It’s the perfect remedy for post-booze seediness, and since it’s best made with frozen petits pois you can make it at any time of year. I love seasonal eating as much as the next person, but frozen peas are absolutely acceptable for this soup, as well as being more economical (boring but true).

Pea soup with yoghurt and garlic (adapted from Casa Moro)

1 egg yolk
1 tbsp cornflour or plain flour
400g Greek yoghurt (don’t use a low-fat version)
750ml vegetable stock (I make it with 1 tbsp bouillon powder to 750ml boiling water)
50g unsalted butter
4 tbsp olive oil
3 tbsp roughly chopped fresh mint leaves
3 cloves garlic, finely sliced
750g fresh or frozen peas or petits pois
salt and pepper

Optional garnish:
100g Greek yoghurt
1 clove garlic, crushed to a pulp with salt

1. Mix the egg yolk with the flour or cornflour until smooth. Whisk in the yoghurt, then mix in half the stock. Set aside. The yolk and flour will prevent the yoghurt splitting when it’s heated later on.

2. Heat the butter and oil over a low heat in a large pan. When the butter sizzles, add the garlic and half the mint. Cook until the garlic is golden (make sure you keep an eye on it, as garlic can burn and turn bitter quite quickly).

3. Add the peas to the pan, and cook for two minutes. If you’re cooking the peas from frozen, the mixture will obviously take a little longer to warm through.

4. Add the remaining stock, and simmer the peas for about 5 minutes until tender; the timing here will depend on whether you’re using garden peas or petits pois.

5. The next bit’s easier if you use a stick blender, as boiling hot soup and plastic liquidizer jugs don’t really mix. Take the pan off the heat and blend the peas until as smooth as humanly possible; this will make all the difference to the finished soup’s texture.

6. Return the pan to the heat, and add the yoghurt and stock mixture and stir in the remaining chopped mint. Don’t allow the soup to boil, but make sure that it’s heated through. Season well with salt and pepper and serve. If you can be bothered, for a particularly elegant dinner party or something, you can make a seasoned yoghurt garnish by mixing a little more Greek yoghurt with crushed garlic and salt, mixing in a little olive oil if it’s very thick, and topping each bowl of soup with a swirl before serving.

7. Feel very, very virtuous. Green food’s good for you, right?

 

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