Seasons come and go, soup stays and cats purr

The Owl and the Pussy-cat went to sea

In a beautiful pea green boat,

They took some honey, and plenty of money,

Wrapped up in a five pound note.

The Owl looked up to the stars above,

And sang to a small guitar,

‘O lovely Pussy! O Pussy my love,

What a beautiful Pussy you are,

You are, You are!

What a beautiful Pussy you are!’

A last fling Pea and Mint Summer Soup

Pea and Mint go together don’t they, and this soup is light enough for summer, which is just as well as that is when they are both growing in the garden! The peas have had their last fling, over until next year, a few boxes have made it into the freezer for some winter reminders of how good summer tastes, but for now my attention turns to the beans and yes those  courgettes. And speaking of courgettes, they also make a super-soup (thanks to Pseu for the tip!)

This is an un-recipe, without precise volumes and measurements. Cooked by eye and touch, and with what I have to hand. There are plenty of recipes out there, from Nigella to Nigel to name just two; I used them for inspiration and general ideas, then promptly made my own, I’m sure you will do the same!

  • Finely chop half an onion or a few Spring Onions (Green Onions), and saute in a saucepan for a few minutes on a gentle heat. Meanwhile chop a couple of potatoes into chunks, when the onion has softened add the potatoes.
  • Take your bowl of peas, any bowl will do! and remove a small handful and put them to one side, then add the remainder of peas to your pan.
  • Now add either boiling water or vegetable stock, (nothing too strong we want the simple flavours to shine through) enough to amply cover the peas and potatoes – you can always add more if it looks too little after they have cooked.
  • Give it a stir, bring it to the boil and then simmer for approximately 15 minutes or until the potatoes are cooked.
  • Now add a handful of mint leaves, fresh is best and then take the pan off the heat.
  • If you have a stick blender now’s the time to use it, whooz and whir the soup mix so it is thoroughly blended, nice and smooth is how I like it.
  • Put the pan back on the heat and bring back to simmering, check the seasonings – what does it need? A pinch of salt, more mint, maybe a dash of white wine, you decide!
  • Now add your handful of peas that you put to one side and let the soup cook for a few more minutes.

To serve it I like it with a couple of fresh mint leaves and a squeeze of lemon, but you can add creme fraiche if you like, I won’t tell anyone! I wouldn’t necessarily advise you serve it in a pea green bowl, it sort of get’s lost, but the bowl is such a pretty one – a precious present from a special friend.  And because I ate my pea green soup from a pea green bowl I’ve had the poem the Owl and the Pussy Cat in my mind all day.

Puss-Cat is a friends cat, who I’m feeding and tickling while his human pets are on their holidays. We have high-powered executive meetings in the afternoon, I take my work round and he helps and advises. The thing is we never seem to do that much work, unless you count purring, playing with pens, being tickled and having your belly rubbed – his not mine!

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