German pea soupPosted: February 21, 2012
It’s been a while since my last post. I haven’t been away or anything – I’ve barely even left my sofa – I just work strange hours which limits the amount of cooking I do. Saying that, it has been an eventful couple of weeks. We’ve had snow. Not much but enough to make it feel like a proper year. I have given up drinking for the month of February. I feel good and I’ve got much more money! Charlie broke my pasta machine so I’m eagerly awaiting a brand new one and a gnocchi board to go with it.
Ok, maybe ‘eventful’ was slightly over the top (a lie) but it has felt very busy. Add to that the ongoing cold weather and endless tedium of the East London line and I found myself hankering after something warming and comforting to eat in front of ‘Arrested Development’ wearing my idiotic slippers. Also, there is nothing more reassuring than food which has the ability to invoke good memories.
Between the ages of 6 and 14 I lived in Germany. I have lots of great memories of living abroad but one of my favourite things was the Germans’ love of winter markets. Wandering the wood-shack stalls to browse handmade toys, giant gingerbread houses, nutcrackers and the like (incidentally, these are all items which, viewed out of context, can be terrifying) was an annual family event and we all happily braved the cold to go. There were two ways of warming up. For the adults you could get a cup of Gluhwein – a heavily spiced and sweetened wine served hot – or, if underage for booze, you could get hot pea soup.
This wonderfully sweet and heartily mushy concoction warmed you to the very marrow of your bones. It seemed to change texture as you ate, from a broth to a puree with a hint of mint and sometimes a kick of chilli or lemon. And the joy when you found the sliced frankfurter floating around somewhere near the middle! Glorious. I decided to try and make a veggie version using meatfree frankfurters and it proved successful. The main reason being that veggie frankfurters taste exactly like meaty ones. Better actually because you know they aren’t filled with pigeon or shoe leather or dog trotters or something.
400g peas (I use frozen garden peas)
200g veggie frankfurters, cut into chunks (I use Tivall frozen ones)
1 carrot, finely chopped
1 clove garlic, minced
1 onion, finely chopped
1 litre stock
A good pinch of mint or basil, finely chopped
Salt and pepper
Fry the onion, garlic and carrot in a little olive oil until softened. Add 300g of the peas and stir well. Add around 3/4 of the stock and simmer for 10 mins. Blend well. Return to the heat in a clean pan and add the cut up frankfurter and the remaining peas. Check the seasoning and consistency; if it’s thick add a bit more stock. Heat until the sausage is cooked and then stir in your herb of choice. Serve with a dollop of yoghurt or cream and, if you fancy, a pinch of chilli or lemon zest. Or both. And croutons.