When we came downstairs today I’ve got a little surprise. A blockage in the sewer. Our house is from the sixties and the previous occupants built add-ons a number of times. Therefor the drains aren’t that logic if you would build a new house I suppose.So after a nice mop party, tomorrow the plumber will come and fix it. For now it means I can’t do the dishes.
Fortunately I had been preparing this soup, so we just had to warm it. And it did taste great and watch very colour full because of the mashed peas. And the dishes, I’ll get them done tomorrow.
- you blender the whole peas and sift them afterwards you get a green thin soup. Sieving is not absolutely necessary, but I like it a lot better this way.
- you use homemade chicken broth, you probably should add some salt and pepper at taste. When you use store-bought stock, an extra addition of salt and pepper is most of the times not necessary.
- you add the cream in the bowl instead of the pan, your cream will not curdle. Besides that you can store this soup much better this way. The soup keeps well in the refrigerator for 2 days and 3 weeks in the freezer.
Recipe spring soup with fresh peas
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