As I mentioned earlier, part of the reason I accepted my mother’s strict finger-waggling decree to not cancel my Brisbane trip was that I planned to come back and spend Sunday cooking for her, my father, and my grandmother, in order to make their lives easier amidst the hospital tumultuousness.
Never one to renege on a promise, I woke up bright and early on Sunday morning (after arriving back in Canberra on Saturday), ate some delicious breakfast, patted my hairdresser-straightened hair goodbye whilst showering, sighed over the return of the curls, hopped in the car, stopped at Woolies, and then proceeded to let myself into my parents’ house and take over their kitchen.
I’d actually forgotten how meditative long, slow, methodical hours of cooking can be, and how creating several varieties of soup all at once can make you believe that an emerald-green diadem of domestic princessdom is hovering above your head.
The imaginary diadem was, of course, emerald-green in honour of the glorious shining colour of this vegan, gluten-free, dairy-free, and splendiferously healthy Potage St Germain. I delivered the soup to my Fairy Grandmother along with a fresh bunch of mint, so that there would always (well, until it ran out) be a nourishing, warming, delicious, restorative, and fragrant meal awaiting her in her kitchen.
I love this soup. I used to make it frequently when I was a teenager, but haven’t done so in years. I promise you that I shan’t be making that mistake again for, despite the humble ingredient list, this pea soup is nothing but delectable. (Unless you hate peas.)
Just in case you don’t believe me, here are my grandmother’s words regarding the soup, as emailed to me last night:
Soup, glorious soup! Comfort food of the highest degree: it was delicious and I have enjoyed it two nights in a row with enough for three more meals.
What more can I say?
Potage St Germain
From The Australian Women’s Weekly Essential Soup Cookbook
Find other entries in The Cookbook Challenge’s Soup theme here
I’m also entering this in Ricki’s August 11-15 Wellness Weekend, because I can.
- 2 cups green split peas (400g)
- 1 litre water
- 1 tb olive oil
- 1 large brown onion (200g), chopped coarsely
- 1 clove garlic, crushed
- 2 trimmed sticks celery (150g), chopped coarsely
- 1.25 litres chicken stock, or vegetable stock for the vegan version
- 500g frozen peas
- Soak split peas in the water in a large bowl for 3 hours or overnight.
- Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft. Stir in celery; cook, stirring, 2 minutes.
- Add undrained peas and stock, bring to a boil; simmer, uncovered, about 1 hour or until peas are tender (skimming the surface and stirring occasionally). Stir in frozen peas; cook, stirring, about 10 minutes of until peas are tender.
- Blend or process soup, in batched, until pureed (I just used a stick blender directly in the pot). The recipe also says to push the soup through a large sieve, but you know what? Bollocks to that. I don’t mind a bit of texture in my soup. Can be made ahead to this stage; cover and refrigerate overnight or freeze.
- Just before serving, stir over heat until hot. If you like, serve with mint or another garnish of your choosing.