Marrowfat Pea Soup plus something
I used to use some no-soak marrowfat peas that worked really well in this soup. Unfortunately I haven’t been able to find them in years. The no-soak ones I can find don’t work right at all. But it’s very easy to soak beans. Rinse them and leave them soaking in a bowl of hot water overnight while you’re sleeping and they will be ready to use the next day. The problem comes if you then do not cook them the next day. Because after 12 hours they’re fully ready to cook. But after 24 hours they can start to smell not so great. So just be ready to cook them the next day.
Beans, peas, and lentils are very nutritious. I love to add them into soup as they are a good source of protein and the amount of soluble fibre they contain is supposed to be benficial for helping you lower your and for health overall. I tend to avoid using the ones that require soaking as I have let beans to soak for more than 24 hours on a couple of occasions. Which is a terrible waste. I really like this simple soup so it’s worth it in this case.
Marrowfat Pea Soup
Yield: Serves 2 - 4
Suitable for: Gluten-free diet
Ingredients:
- 200g marrowfat peas, soaked overnight
- 1.5 litre of vegetable stock
- 4 garlic cloves, sliced
- 1 tbsp herbes de Provence mix, or ½ tbsp rosemary & ½ tbsp thyme
- ½ tbsp extra virgin olive oil
- lemon, pips removed
- salt & freshly ground black pepper
- sour cream, optional vegetarian garnish
- capers & sumac, optional vegan garnish
Instructions:
Soak the marrowfat peas
First rinse the peas well and then place in a bowl of boiling hot water. Leave to soak for 12 hours or overnight. When ready to cook, drain the peas into a colander or sieve.Make the soup
Heat a little oil in a saucepan. Add the garlic and fry it for a minute. Do not let it brown or turn crispy, just let it flavour the oil and mellow a little. Add in the vegetable stock and bring to the boil. Place the drained peas into the boiling stock. Bring to the boil once again. Stir in the dried herb. Cover and let boil for 10 minutes. Then reduce the heat to moderate and let simmer for 2 hours or until the peas are properly soft. Remove from the heat.Blend till smooth, season & garnish
Once the peas are properly soft, let the soup cool for 10 minutes before blending till smooth with a stick blender. Stir in a teaspoon salt and some freshly ground black pepper and a good squeeze of fresh lemon juice. Taste and add more seasoning as necessary. Please note, that this soup require a good amount of salt to fully bring out its flavour.- When the soup is seasoned to your taste, garnish with some sour cream or a sprinkle of sumac and a spoonful of capers.
Enjoy!
