Pea and Courgette soup is a simple and tasty way to reset your body after a weekend of overindulgence. Serve it chilled in the summer to make the most of the vegetables, or, warm in the winter topped with pan-fried shitake mushrooms. It goes brilliantly with some homemade challah rolls to scoop up all that deliciousness!
Pea and Courgette Soup (Serves 3-4)
400 g frozen peas
4 large courgette, sliced in half, seeds scooped out with a spoon, and sliced thinly
2 large echalion shallots, sliced thinly
1 tsp butter
1 garlic clove, unpeeled
6 sprigs of parsley, plus more for garnish, roughly chopped
2 sprigs of mint, roughly chopped
8 chives, plus more for garnish, roughly chopped
250 ml vegetable stock
salt and pepper
1 tsp butter
100 g shitake mushroom, for garnish (if desired), sliced
- Boil the frozen peas in boiling water for 5 min. Drain and set aside. Bring the vegetable stock to a boil in a stockpot. Reduce to a simmer.
- In a large sauté pan on medium heat, gently fry the shallots and garlic clove in 1 tsp of butter and a drizzle of olive oil. Season with salt and pepper. Let cook down until translucent (5-7 min).
- Turn up the heat slightly and add the sliced courgettes and the herbs. Season with salt and pepper. When the courgettes begin to brown slightly, turn down the heat and deglaze with a ladle of the vegetable stock. Keep adding stock to the pan until the courgette have cooked through. Turn off heat and transfer to a large bowl.
- Add the cooked peas to the bowl and blitz the vegetables together using a hand blender. Add stock as necessary until you get the desired thickness. (you can always add more stock later on to thin it out if serving later).
- If garnishing with shitake mushrooms, pan-fry them in 1 tsp of butter in a small saute pan. Serve the soup with warmed up homemade challah rolls, garnished with either a bit of chopped parsley or chopped chives and shitake with a drizzle of fresh olive oil.