Pea pod soup

I don't have a recipe for you but I was only talking to the OH about making pea pod soup yesterday evening!

Never tried it Bren, but I'd be a bit worried about it being full of stringy bits from the pods.

I made it once and the stringy bits were the problem. Had to scrape the soft green bits off the "skeleton" . They may have been old pods though. Give it a try and let us know how you get on!!

I think this is one soup that would need to be strained through a fine sieve after blitzing until smooth.

OK up to yet I've cooked the pods in the pressure cooker then put them through the Kenwood sieve I chickened out then and popped it in the freezer.
It does look a funny colour so it might not have been a good idea to have used purple podded peas

I'd be interested to know how this turned out for you bren, do you have to pick the pod immature like mangetout or can you shell the peas first and then use the pods?

I might well have a go at this! I was podding peas the other night and it seemed such a shame to throw all that lovely vitamin-rich vegetable matter into the compost bin. I was thinking along the lines of soup - or possibly going all "Good Life" and trying some "Pea-Pod Burgundy"!......

Well that worked!!!! Here's the recipe!

1 tblspn Butter
1 tblspn Olive Oil
500 grams Empty Pea Pods, washed and drained
100 grams fresh Peas - I used the ones that have gone starchy (waste not want not!)
250 grams Fresh Spinach, washed and drained
1 medium onion, roughly chopped
600 grams Potato (floury variety) roughly chopped into 2 cm dice
2 fat cloves of Garlic, roughly sliced
2 1/2 Ltrs Stock (vegetable or chicken - which ever you prefer. I used the water from the blanching of my latest picking of peas with a couple of stock cubes added.
Hefty grating of whole nutmeg
Salt and freshly ground black pepper

Melt the butter in a big pot (I used my maslin pan) and add the olive oil.
Add the onion, and garlic and sweat very gently so that the garlic does not burn.
When the onion is softened add the diced potato, stock and stir. Bring to the boil.
Allow to simmer for ten to fifteen minutes until potato is beginning to soften.
Add the pea pods and starchy peas.
Add salt, pepper and nutmeg to taste
Return to a simmer and cook until pods and peas are well cooked and potato is breaking up. About twenty minutes.
(the pea pods will have gone a REALLY unpleasant colour, but don't worry -it's about to get SO much better!)
Remove the pan from the heat and add the washed and drained spinach.
DO NOT RETURN THE PAN TO THE HEAT.
Allow the spinach to just wilt in the hot soup. (1 minute)
Blitz everything in a liquidizer - in batches. The spinach REALLY improves the colour.
Push the pureed soup through a fine sieve using the back of a ladle to press out as much as possible.
Check seasoning.
If reheating, do so gently so as not to destroy the lovely emerald green colour.

I'm really pleased with this and will definitely be making more!
It eats very nicely hot - possibly with a swirl of cream and some snipped chives - or cubes of blue cheese!!! But I think it will also be lovely well chilled and topped with a dollop of creme fraiche and some shredded basil -perfect for this weather!

Thanks for the recipe CT, I'll get mine back out the freezer and give it a go.