Nigel Slater pea recipes

The good and Green: peas and watercress with soldiers of the shrimp soup. Photography: Jonathan Lovekin for the observer

Peas are winding made their frames rusted, strung together here and there and Twine garden and doing well in this weather mixed season. I have planted not for a culture to be autonomous in green peas, but eating on the hoof, before that they never reach the kitchen. You need space to grow enough peas for more than a couple of Sunday roasts.

But them I do grow. Those who escape in wolfed in the garden will be rotated, raw, in salads of York Ham with a mustard and olive oil dressing or a toss-up torn of smoked mackerel, croutons, pea shoots. This last ingredient was, until recently, leaf salad secret from the House of the gardener, tendrils curling adorning many a salad of allotment. Popularity of the pea shoot is not without good reason. Light, edible stems, a sweet, flavor of the pea green and enough on the plate, it is a delicious addition to the salad bowl.

Peas work rather well with watercress, too. The spicy watercress leaf is what makes a sound addition to a pea salad, beans and, say, warm Roasted chicken. Add watercress to soup peas and you will present a depth of taste only peas cannot produce. The slight heat of these leaves takes over-sweet edge offshore from a pure pea soup. I can not imagine how many peas you need pod for a pot of soup peas home.?It may be the reason why I have in bulk my Green soups on watercress, lettuce and potatoes.

This week, I made enough soup peas to feed an army, in part for a soup that I have served with toasts crunchy and shrimp flavor of nutmeg and partly use the day after as the basis for a green risotto. Using the soup instead of stock gave my rice an exceptionally velvety texture. The color is vibrant, the flavor deep and much richer than if I just add peas to a simple risotto. Only the key of pedant in me prevented me to call this textured rice soupy risotto.

Frozen peas are an alternative good quality-price ratio and instant soup charges. I use them all the time. But what Miss me is shelling peas from their pods, the decline in soft eye of fresh peas, fall into the colander, Sit-Down 15 minutes in the garden, the handle which disappear in my mouth that I work and pop quiet pods as I press them with my thumb. I will never hit the usefulness of an air bag, but how remiss in my row of peas, stem thin wire curling tour Cannes, their leaves of butterfly-wing and the tightening of the fresh green of their pods.

Brilliant Emerald soup to be served hot or cold, with seafood soldiers on the side. If you decide to serve it cold, then cool it completely, add an ice cube, because it comes to the table. Cold soups should always be just that - cold. For 4 people.

medium-sized shallots 2
olive oil 1 tbsp
weight of 500 g peas pod
1 liter of vegetable broth
Cresson a bunch

Peel the shallots and chop them finely, then cook in oil over moderate heat until they are tender and translucent. Tip in the peas and stock, then stir and let simmer for five minutes.

Put peas and liquid in a food processor or blender and blitz until smooth, add the watercress and continue processing until smooth, then return to the rest of the soup. In this way will give you a slightly textured, more interesting than a smooth soup. Check seasoning and serve with shrimp below toasts.

I used mace here. Its sweet, earthy note, is what gives most brands of shrimps in pot their characteristic taste. If buy you it specifically for this it must be remembered to use for pasta and pork terrines and even shrimp cocktail. For 4 people.

150 g Shell shrimp
50 g of butter
Mace a pinch
baguette 1 a small

Roughly chop the shrimp. Cube butter and crush them in chopped shrimp. Season with black pepper and Mace.

Slice the baguette. Spread shrimp on bread butter and bake it in the oven for 10 minutes at 200 c/gas 6 thermostat or cooking under a general grill if you prefer. Serve with soup from peas (above).

Nigel Slater hearty green pea rice. Photography: Jonathan Lovekin for the observer

Made in the same way as risotto, this cheap dish made of rice filled with soup and not in stock. Retains the freshness of the pea soup, it is richer and more durable. I like to serve this with shoots of pea raw seasoned with olive oil and lemon and piled on the cooked rice. 2-3 Servings.

1 small onion
butter a thick slice
150 g of Arborio rice
pea soup 400 ml (above)
vegetable broth a little

Peel and chop the onion very finely, then cook it in butter over medium heat until soft but still pale and unstained. Add the rice, stir for a few seconds, then slowly pour in the soup. Stir regularly, exactly as if you were doing a risotto with stock, until the rice looks soft but still has a little bite to it. Add the hot broth as needed if the mixture seems too thick. Check the seasoning. I sometimes like to incorporate a bit of butter at the end.

Nigel an email at nigel.slater@observer.co.uk

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