Peas Sir, May I Have Some More?
If I was poor Oliver Twist’s headmistress I would have gladly said “Of course, let’s put some meat on those bones.” But alas, I’m not a fictional character in Dickensian London.Oh well. Since we’re on the subject of poverty it’s a time for another Cheap Ass Recipe! (Not the best segue, I know.)
Today, it’s all about one of my favorite recipes – Green Pea Soup (courtesy of Art Smith’s Back to the Table cookbook). Now, I know I gave you a soup recipe last week but hey! It’s that time of year. What can I say?
Now, this soup does have one sorta fancy ingredient – watercress. I managed to find mine at Sprouts for $1.99. Not too happy with that price, but since everything else in the recipe is cheap it’s not a painful investment.
Let’s gather our ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 garlic cloves, minced (I always use a garlic crusher)
1 medium Yukon Gold potato, peeled and finely chopped
6 cups canned low-sodium chicken or vegetable broth (I use chicken)
4 cups fresh or frozen peas, rinsed under cold water (where do you find fresh? I use frozen.)
1 large bunch watercress, stemmed
2 tablespoons fresh lemon juice
salt and pepper
|onion, celery, garlic and potato|
|rinsed frozen peas|
|2 tbsps fresh lemon juice|
Ok, now that we’ve got the ingredients, let’s grab a large pot and start cooking!
Heat the oil over medium heat. Add the onion and celery and cook, stirring often, until the onion is translucent (about 5 min.).
Add the garlic and cook for one minute more.
Stir in the potato, then the broth.
Bring to a boil over high heat.
Reduce the heat to low. Simmer, partially covered, until the potatoes are very tender (about 15 min.). Stir in the peas and return to a boil over high heat (about 8 min. for fresh, 5 min. for frozen).
Stir in the watercress.
In batches, puree in a blender or food processor.
Add the lemon juice and season to taste with salt and pepper. Return to the pot and reheat over medium heat until piping hot.