My mum made lots of scones in my childhood (and still bakes them) so I find them very comforting. Ever since I saw Cindy baking parmesan and rosemary scones to serve with soup, I have had a hankering for scones and soup.
But I wanted to make pumpkin scones which are my favourite. The challenge was to work out what soup to serve with it. Many of my soups are red or orange and it just seemed wrong to serve orange and red together. I need green! Finally I came up with the perfect answer – fresh pea soup (or in my case frozen pea soup which doesn’t sound quite so wholesome).
I am sure I have seen pea soup on blogs but couldn’t think where so I decided to just make up my own using what was in the house. It worked brilliantly. In fact it was easy peasy, if you will excuse the pun. My buttered scones needed something simple as well as needing some green. It feels like a long time since I have made such a wonderful green creation. The soup felt light and healthy, while the buttered scones provided comfort.
E was most impressed and asked for more soup, which unfortunately there wasn’t. But green is the colour of hope, and he did get to watch his favourite movie, Stalker, on DVD, even though I couldn’t stay awake for all of it!
Fresh Green Pea soup
750g frozen green peas
1 spring onion, finely chopped
1 large handful basil, torn
1 handful spinach, roughly chopped
1 tsp Worcestershire sauce
1 tsp vegetarian stock powder
2 tbsp yoghurt
Juice of ½ lemon juice
Place peas, spring onion, stock and Worcestershire sauce in medium saucepan and just cover with water. Bring to boil, and simmer a few minutes. Add basil and spinach and blend. Stir in yoghurt and lemon juice.
On the stereo:
Orchestral Music: Wagner/Karajan