Recipe: green pea soup with creme fraîche and bleak roe

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I know, green pea soup is nothing new. But, it’s really delicious (and nutritious!) and made even more delicious topped with creme fraîche and bleak roe.

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Mamma had this at a restaurant and told me how the combination really works, so obviously I took her word for it and tried it too!

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And now, I hope you take my word for it too. Because it really does work and makes this lovely soup even more dinner party worthy than it was before.

A note on bleak roe. I realise it’s a fairly Swedish ingredient, but any nice of fish roe or caviar would work here. It’s that slightly salty tang that works so well with the creaminess of the soup.

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Green pea soup with creme fraîche and bleak roe, serves 2

1 small shallot, finely chopped

1 tbsp neutral oil

300 g frozen petit pois

water to cover

a dash of concentrated vegetable or chicken stock

100 ml cream

approx 3 tbsp dry white wine

To serve:

2 tbsp full fat creme fraiche

2 tbsp bleak roe

Heat up a sauce pan and add oil. Add the onions and fry on medium heat without browning. Add the frozen peas to the pan and just about cover them with water. Bring to the boil and let it boil for a minute or two. Drain but keep the water on the side. Blitz the peas with about two small ladles of the water until you have a too-thick soup. Pour it back into the pan, add cream, wine and stock and bring to the boil again. Add more liquid if the soup is too thick. Season. With two spoons shape eggs of the creme fraîche and place in bowls. Do the same with bleak roe and place on top. Place on the table and pour in the soup.

Snow in London and a weekend in Sweden

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It snowed in London last week and everything came to a grinding halt like it always does. Although there is a slight improvement year to year. At least they don’t cancel ALL the buses anymore. But some more salt and grit on the pavements wouldn’t go amiss.

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Once it settled it was rather pretty (I must admit) but I’m so glad it’s all melted again.

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As it was freezing as well, I made some soup to warm me up one night. I used to make soup all the time and I must get back into it; it’s so warming and delicious and takes only minutes to make!

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I also went to the cinema and saw Phantom Thread and managed to celebrate a friend’s birthday despite the snow disruptions. But the best part of the week was my weekend in Sweden. a) Because I actually got there – which wasn’t certain at all because of the snow, and b) because I was the godmother at the christening of my best friend’s baby girl. It was such a special moment that I will treasure forever.

Because there was a lot of snow in Sweden too I just stayed in with my parents for the rest of the weekend which was lovely. We had a lovely dinner on Saturday night and just enjoyed having quality time together!

A reminder: green pea soup

I have mentioned green pea soup on this blog before, but that was a while ago now and I think it is time for a gentle reminder. The reason for this is, that I think this is one of the nicest soups around and probably the only one I find light enough to enjoy during the summer. Hot, that is. I don’t really do cold soups.

I live for the weekends, although I like doing things during the week as well, I adore weekends when you have time to prepare and eat a meal with plenty of time on your hands. That’s why I usually make three courses at the weekends, or at least two. And when one is busy at the weekend, then this works just as well on a Thursday.

I suggested to Christopher that we would have a nice bottle of wine with dinner, and then I made the one course weekday meal I had planned into a three course meal quite easily. The peas in the freezer made this lovely soup, the main course was the aubergine dish I had already planned (it needs some modifications until it gets posted on here) together with garlic bread. And some cheese and crackers left over from the weekend was our dessert. Easy peasy and incredibly fulfilling.

The cheese board consisted of, from the top: Rebluchon (creamy, French, cow’s milk); a lovely French blue cheese that I have forgotten the name of; Brie de Meaux (French, cow’s milk) and last but not least Ossau Iraty (Basque region, France, ewe’s milk, hard). My must-have crackers with cheese are both British; Carr’s water biscuits and Bath Olivers (the two types to the left in the bread basket).

Greenn pea soup, serves 2

300 g frozen petit pois

water to cover

a dash of concentrated vegetable or chicken stock

100 ml cream

2 dashes (3 tbsp approx) dry white wine

Place the frozen peas in a sauce pan, just about cover with water. Bring to the boil and let it boil for a minute or two. Drain but keep the water. Blitz the peas with about two ladles of the water until you have a thick soup. Pour it back into the pan, add cream, wine and stock and bring to the boil again. Add more liquid if the soup is too thick. Season. Pour into bowls and decorate them with whirls of cream and truffle oil.