Pea and Pesto Soup

Pea-Pesto-and-Lentil-Soup-(4443)

I’m trying to update this blog from top to bottom. I have been wanting to do this for ages but the procrastinator in me told me that it was going to be a chore and therefore I would hate it. Fact is I’m really enjoying it, although I do have to apologise for being such a patronising git during the early months of writing. I don’t like being patronised and I’m sure you don’t like to be either. I hate being that person! That being said I’m  trying to find ways to avoid making mistakes, but that doesn’t always work, and after all the most important thing is to learn from them.

Rummaging through photos and recipes I found this one, which I wrote about a long time ago. It was hiding in another post, which I now re-wrote, and I’m including this soup recipe here. I think that as long as a recipe is valid it should be given at least some thought. I haven’t made this in quite a while but I made a promise to myself to make it again as soon as possible, especially for this time of year, when we generally tend to overindulge!

To the original recipe I add celery, potatoes and green lentils mushed to make a thick creamy concoction either for an easy supper or to take along for a picnic in a thermos jug. Leave out the lentils if you don’t want to fuss about too much, but feel free to use tinned ones instead.

  • 1 tablespoon oil
  • 1 stick of celery, roughly chopped
  • 1 large onion
  • 2 cloves of garlic
  • 100g green lentils, soaked and cooked
  • 200g frozen peas
  • 2 large potatoes, peeled and cubed
  • pepper, to taste
  • 100g pesto (approx. half a jar)
  • 2 litres vegetable stock

In a large pot gently stir the garlic, onion and celery in the oil. You could add a little bit of butter here if you wish.

Add the potatoes and peas and coat these with the onion mixture.

Add the stock and the lentils. Leave to cook for around 30-35 mins or until the potatoes are completely cooked. All the other vegetables will be ready by this time anyway. Leave to cool slightly, blend everything and eat. Serves 4.

(Recipe adapted from Nigella Express, Chatto & Windus, 2007.)

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