Pea and Parsley Soup

A community recipe by Edda

Not tested or verified by Nigella.com

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Introduction

Nice contrast between fresh parsley and hearty smokiness coming from pancetta or smoked sausage. Cheery bright green. For me, the perfect marriage between a "Forever Summer" feeling and comfort food for a chilly winter night.

Ingredients

Serves: 2-4

Metric Cups

For the Stock (Make About 1 1/2 Litres, or Whip It Out of Your Deep-Freeze - Basically Use Veg That You Have Lying Around)

beef marrowbones
4 sticks celery
2 sticks leeks
1 onion
2 cloves (to prick the onion with)
1 bay leaf (to prick the onion with)
3 chinese cabbage (leaves)
1 carrot

For the Soup

1 kilogram frozen peas (depending on how thick you like your soups - or equal amount of peas and carrots mix, which is what I had)
1 bunch fresh flatleaf parsley (stalks finely chopped, leaves coarsely chopped separately)
2 handfuls pancetta (cubed and browned - or 1 smoked sausage, cubed)
1 gram chicken breasts (roasted and cubed - optional)

For the Stock (Make About 1 1/2 Litres, or Whip It Out of Your Deep-Freeze - Basically Use Veg That You Have Lying Around)

beef marrowbones
4 sticks celery
2 sticks leeks
1 onion
2 cloves (to prick the onion with)
1 bay leaf (to prick the onion with)
3 chinese cabbage (leaves)
1 carrot

For the Soup

2⅕ pounds frozen peas (depending on how thick you like your soups - or equal amount of peas and carrots mix, which is what I had)
1 bunch fresh italian parsley (stalks finely chopped, leaves coarsely chopped separately)
2 handfuls pancetta (cubed and browned - or 1 smoked sausage, cubed)
ounce chicken breasts (roasted and cubed - optional)

Method

Pea and Parsley Soup is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make about 1 1/2 litres of stock (or whip it out of your deep-freeze). I used some beef marrowbones, 4 stalks of celery, 2 stalks leek, an onion pricked with 2 cloves and a bay leaf, 3 Chinese cabbage leaves and a carrot. Basically veg I had lying around.

Once you have the stock, toss the veg (cook's treat in my case) and toss in the peas or an equal amount of peas-and-carrots mix (which is what I had). Cook, unsalted, until peas (and carrots) are just done. With the peas I added the finely chopped stalks of the parsley. Lots of healthy fibre and taste.

Once peas/carrots are done, add the parsley leaves. Allow to wilt, blitz the soup, then add the smoked sausage (cubed) or the pancetta. If you like your soup especially "meaty", add the cubed chicken breast.

Allow meat to warm through for a couple of seconds, give a couple of turns of the pepper mill and serve with fresh, crusty bread.