My Mum flew over for a visit a couple of weeks ago and, as well as a ton of lovely new clothes and toys for baby, gave me a wonderfully easy recipe for pea soup. Hubby loved it, so it's on the menu for whenever I feel like something really simple and delicious. It really does fill you up, so you can have it all on its own with a littel bread for a hearty meal.
2 Large onions
1 tbsp butter
500g dried green peas
2 Cabbanos sausages (or any other spicy & smokey dried sausage)
2 tbsp Chicken soup stock
2 Litres water
1 cup milk or cream
Ground black pepper
Note: I use a pressure cooker for this recipe. Without a pressure cooker, be sure to soak the peas overnight before use and add an extra half an hour to the cooking time.
Slice and fry the onions in the butter until lightly browned. Add the sliced cabbanos and 1/2 tsp plack pepper and fry for one more minute. Rinse the peas and add to the onion & sausage mix with the rest of the ingredients, except the cream/milk. Stir and put the lid on the pressure cooker. Turn up the heat until the pressure builds up. Once pressurised, turn the heat down low to cook for 45 minutes. After 45 minutes, turn off heat and depressurise. Open the pot and stir well. Use a hand-held food processor to blitz the soup into an even consistency. If the soup seems too thin, cook with the lid off until it thickens. If too thick, add some milk. Add the milk or cream and stir well. Season to taste with more pepper or a few drops of tabasco. Serve.