Garden Pea Soup

Garden Peas have all been harvested this year. We got about 5 cups of shelled peas in all. Not a big harvest, but then, it has been pretty cold here till a few weeks ago. Thankfully, D did the harvesting and shelling of the peas as I find it terribly monotonous, and besides, my hands are full managing an infant and a bubbly little girl :)



This pea soup is very simple, but quite hearty and open to variations. I used chives from my garden for garnish, but, scallions or any other favorite herbs can be used as well.

Just 5 ingredients: peas, onion, evaporated milk, chicken/vegetable stock, curry powder, with some water and salt to taste is all that is needed for this delicious soup. Plus, a pressure cooker - it really speeds things up.

Ingredients
3 cups fresh peas
½ onion coarsely chopped
1 chicken or vegetable bullion cube
1 can evaporated milk**
1 Tbsp Madras curry powder (or more if you like)
water as needed
salt to taste

**not condensed milk, which is sweetened usually and terribly thick

Preparation

1. place the peas, onions, bullion cube in the pressure cooker and fill with about 4 to 5 cups of water; place the weight and allow to cook through
2. when ready to take the weight off and open, use a potato masher or flat end of a ladle and mash up the peas and onions to preferred texture; alternately, purèe in a food processor till smooth
3. turn up the heat to medium high, add the curry powder and the evaporated milk and stir well; allow to simmer till it comes together to desired thickness
4. adjust salt to taste
5. serve hot with simple oat biscuits