Peas!

In university I had an obsession with peas. I would eat a bowl of peas for dinner, much to the confusion of my roommates. Salt and pepper made a dusting appearance too! I suppose people just don’t understand how you can love something green, so much.

A few weeks ago I had a fresh, but hearty mint and pea soup for dinner at Burgoo and I’ve been craving it ever since. As an English flower, I grew up eating minted peas with a Sunday roast, so the flavour of this soup evokes my childhood.

Sometimes when I miss my mum (which is quite often) I think about things she would cook for us; minted peas, curries from scratch, potato and leek soup and banana-chip muffins.

In high school, Alexis' friends called her a yummy mummy...

Or, how her dewy skin would smell when she would come into my room in the morning and wake me up after just showering. I sometimes buy body wash that reminds me of my mum so that my skin smells just like hers. My mumma is nice.

We like to shop in Bath

So is Heather’s mum! We like it when Charlotte comes to stay with us. She makes us laugh our heads off until our stomachs hurt and our eyes water.

They sure are easy on the eyes.

This afternoon I weeded the garden and separated my growing beets. My mum told me to wait until they had four leaves before separating them; now they should all have enough room to get nice and fat. We have some new additions to the garden; sage, lavendar, purple basil, parsley, green basil and a field of mint.

Mint. Mint was in our soup tonight. For dinner I made us a mint and pea soup and a berry and apple crisp.

The soup is easy peasy (pun not really intended) and goes like this:

1 russet potato
2 celery stalks
a couple cups of stock (I use organic Better Than Boullion chicken)
1 white onion
1 bag of summer peas (if you can use fresh, that’s the best!)
3 cloves of garlic
a handful of fresh parsley
a dozen or so mint leaves (really it just depends on how minty you like it, I like it minty!)
salt
pepper

Fresh English peas

Saute your onions until they are nice and sweaty. Add celery and crushed garlic and continue to cook until softish. Add your diced potato and cover with stock. Simmer until potato chunks have cooked through. Add a little salt and pepper and throw in your peas with the chopped parsley and mint. Throw into a blender and blitz until your desired texture. I like it to be pretty smooth with a scattered amount of plump peas that will pop in your mouth.

Garnish with sour cream/creme fraiche and a few strings of mint and a squidge of lemon juice.

Eat me.

Sit on your back patio and enjoy in the evening sun.

Then, eat this.

Feeling peckish yet?