message from Sept. 29th, 2009 :
The perfect mash with his Fish & Chips becomes my soup "Made in : Paradise." Who knew that green peas could have this effect on me? To make it short, it's so much lighter than the mashed peas, and it's good cold as hot. And so easy to prepare. You just have to wait a bit. But you know what they say about good things?
Ingredients for 4 people (who love green peas and mint) :
1 kg of frozen peas (sorry, no cans)
1 stock of your choice
Pour peas and carrots, peeled and cut into slices in a saucepan. Cover with water and put under a high heat until the water begins to boil. Add stock and reduce heat while maintaining a nice simmer.
Then the recipe usually goes on without a hitch. It takes about 50 minutes. You can chew a few peas to check. Their skin should remain crisp, but the flesh should be melting. Be sure to check regularly if the water comes running out. It must always cover the vegetables, but not drown them.
Take a large container that can support the food mill and pass the content with good pace. This is not time for an abandon. Do not put all the water at the beginning, it will allow you to adjust the consistency. I prefer the mill to the mixer, because it removes some of the skins of the peas. It's more creamy.
Cut the mint into small pieces and add to puree. If you have a chopper for parsley (I'm sure it exists), it's perfect. Otherwise, knife, scissors, blender. The amount of it depends on people and do not be alarmed by the quantity. Add pepper if it is missing, and swallow immediately (or put in the fridge!)
And that's it. An incomparable taste without too much effort. I love it simple with croutons, or with crab.
Photo from one of Oxford's schools, 2009.