Sunday, May 16, 2010

Creamy Potato and Pea Soup

And it is best served with a crusty, fresh, loaf of french bread for dunkers.

No pics of this as the batteries died when I turned the camera on (ooh baby, what big lenses you have!) and I didn't have time to charge another set --of batteries.

But trust me, it is delicious! If you'd like I can take a pic of an empty bowl and you can sorta imagine the soup in it... maybe not.

I shall now try to remember what went into the soup and the procedure I used...

What you need:

8 to 10 medium potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, crushed
1 litre of water (4 cups)

1 cup cream
2 glasses chardonnay (and a 3rd one for the cook)
1 can garden peas (should only have 3 ingredients: peas, water, salt)
3 or 4 wild onion greens, minced (or garlic greens)
1 tsp dillweed

sea salt
white pepper

2 thai chili peppers, minced (optional)
1/2 small onion, finely minced (optional)
1 wild onion green, minced (optional)
1/2 tsp mint (optional)
1/4 tsp turmeric (optional)

What you do:

Take the first 4 ingredients and chuck em into a big ole dutch oven. Put the lid on it and simmer till the spuds are soft --around 45 mins. Remove from heat and remove the lid.

Take a spud masher and mash the heck out of the contents. You'll end up with a slurry-type liquid. Now add the next 5 ingredients and give a a good stirring to thoroughly combine everything.

Put the lid on and bring it back up to a simmer. Give it a taste test and season with sea salt and white pepper till it suits your palette.

Serve it up with a crusty bread for dunking!

Optional stuff:

Add the mint at the same time you add the dill. Ditto for the turmeric. The onion greens and chili are for garnish; just sprinkle over the top of the soup. I also sautéed some minced onion in a bit of olive oil and a bit of salt, then deglazed the wok with a splash of chardonnay and cooked the liquid down (that whole procedure took all of about 2 minutes). Those onions were then sprinkled over the top of my soup, along with the chili and greens.

Be creative with this, just try not to overpower the subtle taste and creamy texture of the soup with too many additions.


Arvay said...

Oh that sounds gooood! It's a shame I'm always reading your blog off-season. When you're eating Winter foods, it's Summer here!

Alaskan Dave Down Under said...

Yeah, I was thinking about that the other day too. This would be like the perfect thing to slowcook on your woodstove...

But you can make it during the summer, still tastes just as good :)

Arvay said...

I should just read your blog exactly six months late. :)

Arvay said...

I read some articles today I think you might enjoy: