Another April Soup …
Well, soup’s on again in my house. I don’t believe I have ever had snow peas in any soup before tonight. It’s still chilly here this evening and we needed something simple and quick to eat.
The snow peas add a nice crunch to the soup if they are blanched and added at the end.
3 medium potatoes
250 grams snow peas
325 grams frozen string beans
1 small – medium size onion
6 small cherry-size plum tomatoes
6-8 slices of bacon (Austrian size, not the whopping big American size slices)
3 cloves of garlic
2 tablespoons olive oil
250 ml cream & water
Seasoning & Spices: Thyme, (dried or fresh), pinch or two of cumin, salt & pepper to taste.
Wash and cut the potatoes into bite size cubes; leave the skins on them. Cover with water and cook until done. While the potatoes are cooking, wash and cut the snow peas in half. Blanche them in boiling water just until they turn a brilliant green color. Remove from heat, dump them in a colander and run cold water over them. Set them aside. Dice the onion and garlic, sauté them in 2 tablespoons of olive oil in the same pan you used to blanch the snow peas. Set these aside. Fry the bacon in a pan or zap it in a microwave oven (I use the microwave ). Chop the bacon into bits. Cook the frozen string beans in a microwave until just thawed and they look bright green.
As soon as the potatoes are done, drain them. Place them in a large pot on low heat, pour some water over them, toss in the sautéed onion & garlic, & bacon bits. Add cream and water – make it as thick or thin as you like. Stir in the string beans. Slice the tiny plum shaped tomatoes and throw them in as well. As the soup is warming up, add the spices, season with salt and pepper to taste. At this point you can add a Knorr beef bouillon cube if you are so inclined.
Let the soup get nice and hot. Make sure it is heated through, add the blanched snow peas and serve.