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Marrowfat Pea Soup Recipe

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Marrowfat peas Wikipedia
Marrowfat peas Wikipedia from en.wikipedia.org

Description

Marrowfat pea soup is a hearty and comforting dish that is perfect for cold winter evenings. The soup is made with dried marrowfat peas, which are a type of green pea that is known for its creamy texture and nutty flavor. The peas are simmered with vegetables and herbs until they are soft and tender, and then blended into a smooth and silky soup.

Prep Time

Preparation time for this soup recipe is minimal. You will need to soak the dried marrowfat peas overnight or for at least 8 hours. After that, it will take about 15 minutes to prepare the vegetables and herbs before adding them to the pot.

Cook Time

Cooking time for the marrowfat pea soup is approximately 1 hour and 30 minutes. This includes the time it takes to simmer the peas with the vegetables and herbs until they are soft and tender. After that, you will need to blend the soup until it is smooth and creamy.

Ingredients

  • 1 pound dried marrowfat peas
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Soak the dried marrowfat peas in water overnight or for at least 8 hours.
  2. Heat the olive oil in a large pot over medium heat.
  3. Add the chopped onion, carrots, and celery to the pot and sauté for 5 minutes, or until the vegetables are soft.
  4. Add the minced garlic and sauté for another minute.
  5. Drain the soaked marrowfat peas and add them to the pot along with the bay leaf and vegetable broth.
  6. Bring the soup to a boil, then reduce the heat and simmer for 1 hour, or until the peas are soft and tender.
  7. Remove the bay leaf from the pot.
  8. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
  9. Season with salt and pepper to taste.
  10. Serve hot and enjoy!

Notes

Marrowfat peas can be found in most grocery stores or online. If you can't find them, you can substitute with regular green peas, but the texture will be slightly different. You can customize this soup recipe by adding different vegetables or herbs to suit your taste. Some great additions include thyme, rosemary, or potatoes.

Nutrition Info

This marrowfat pea soup recipe serves 6 and contains approximately:
  • Calories: 250
  • Protein: 12g
  • Fat: 5g
  • Carbohydrates: 40g
  • Fiber: 16g
  • Sugar: 8g
  • Sodium: 900mg

Recipes FAQ

Can I freeze leftover marrowfat pea soup?

Yes, you can freeze leftover soup in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.

Can I use canned peas instead of dried marrowfat peas?

You can use canned peas in a pinch, but the texture and flavor will be different than if you use dried marrowfat peas.

Recipe Tips

To make this soup even creamier, you can add a splash of heavy cream or coconut milk before blending. For a vegan version of this soup, use vegetable broth and omit the heavy cream. To make this soup ahead of time, you can prepare it up until the blending step and store it in the refrigerator for up to 2 days. Reheat on the stove and blend before serving.

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