Soup made with those quick boil packets of marrowfat peas, garlic and herbs, topped with a swirl of creme fraiche and cracked black pepper.
This is the most visited post on abitmoreveg. I’m pretty sure it because of the photo – a cute little heart in a healthy bowl of soup. I didn’t even set out to make it look like that I was just trying to make a swirl and it went a bit wrong and ended up like it did. I tried to recreate it in a new bowl for here. I ended up with a large blob in a bowl of soup that kind of looked like a skull. Oh well, twimii is what it is…
I said in the original recipe that the swirl is of greek yoghurt – this could be true as I was using a lot of greek yoghurt then but when I made it for twimii I used greek yoghurt and then I used creme fraiche – and the creme fraiche is what makes this taste really great. It’s nowhere near as healthy though – but it tastes the best.
Marrowfat peas are high in vegetable protein and fibre, low in fat and they are also a source of iron. You can find packets of no-soak marrowfat peas in any supermarket and they are very cheap. Most people use marrowfat peas to make mushy peas but you can also, easily and fairly quickly, use them to make a warm and satisfying bowl of soup.