Chilly winter evenings in Miami call for comforting warming soup. It's 16C (60F) here at the minute, and despite being from Northern Ireland where this would constitute a "summer's day", it really actually does feel cold. Miami is definitely making me soft!
This soup takes about half an hour to make with very few ingredients. (I use frozen peas but if you like to shell peas in your spare time then feel free). It is one of my favorites and I'm not even a soupy person. I think it is the Irish greenness that attracts me to it.
Once made all you need is a hunk of bread to "dunk" and an episode of "Life in Pieces" to settle down in front of...
petit pois, mint & parsley soup
1 large Onion, chopped
1.5 litres of stock (chicken or vegetable)
450g Frozen Petit Pois
Handful of Flat-Leaf Parsley, chopped
Handful of Mint Leaves, chopped
100g Sour Cream
Freshly snipped chives
Melt the butter in a heavy pot over a low heat. Add the onion, then cook slowly and gently until softened, with the lid on - approximately 15 minutes.
Pour in the stock and bring to the boil. Add the peas and cook until they have softened, about 10 minutes.
Remove the pot from the heat, stir in the herbs, and when cooled a bit, purée the soup with an immersion blender. Stir through the sour cream, taste and season accordingly.
Reheat the soup gently.
Serve sprinkled with chives.