I was thumbing through Nigella Lawson’s How to Eat, when I came across a sentence that immediately caught my eye. As soon as I got to the soup section, before any actual recipes were listed, she details how the make the “the quickest and best soup you can make.” It has five ingredients. It takes all of about four minutes to complete.
I was so caught up in the convenience that I didn’t really notice she was talking about pea soup. It’s not something I’m usually clamoring for, but it was unbelievably easy and surprisingly tasty. I’d definitely make this again, though I’d probably fiddle with some additions. I added a little shot of balsamic vinegar for some sweetness to make it even more delectable.
Of course, this is nothing compared to Batali’s latest post. Did you all read that? That’s dinner tomorrow night.
- 2 cups vegetable stock
- 3 cups frozen peas
- 1 tablespoon balsamic vinegar
- Salt and pepper
- Olive oil
- Parmesan cheese
Warm the stock over medium to low heat in a saucepan. Add the peas; cook until tender
Transfer peas and stock to a blender, and process until smooth, adding the balsamic vinegar toward the end.
Pour in a bowl, season with salt and pepper, and pour a little bit of olive oil on top. Grate or sprinkle some Parmesan cheese over.