Replacing the ruta graveolens at the Saturday market in Nelson a few days back (not much of anything having survived the tender care of the tenants…).
The herb lady asked what I intended using it for.
“Of course” she said “You’re the pea soup man…!”
Here’s the recipe:
Boil 300gm of deep frozen peas in 1 litre of vegetable and chicken stock (50/50) for 5 minutes. Strain and puree.
Fry a finely chopped onion in butter until soft, mix in 1 tbs. of wholemeal flour and add the stock. Add the pea puree and 1 tsp. of brown sugar and simmer for a further 5 minutes.
Mix in 3 tbs. of creme fraiche and chopped mixed herbs (Lemon balm, salad burnett, chives, parsley, oregano, thyme, rue, sedum) and top with croutons.