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Green Pea Soup

Darajani market is one of the best places I always pass when I am in Zanzibar. Here you will have to get fresh green peas all the year round. One day I passed there on Wednesday and it just came to my mind, the next day will be in Thursday, and I remembered that Finnish Pea soup with pancakes, which we ate every Thursday in the army and in schools in Finland. I really miss pea soup. But then I cannot prepare such pea soup like that in Finland. Anyway, I bought the fresh peas and went home. The following is what I prepared for a Dutch friend of mine who was Director of Veta Hotel in Dodoma Mr Allard who visited me that evening.

Ingredients
  • 1 kg. Fresh green peas
  • 1 l. mutton stock
  • 5 tablespoons flour
  • 1 chopped red onion
  • 150 ml. heavy cream
  • salt and white pepper
  • 100 ml. Sandeman sherry
  • A few freshly chopped coriander leaves
  • Broad – leafed parsley as garnish

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Method
  • Boil the peas in the stock for about 10 minutes and blend the peas and stock in the food processor.
  • Shake the flour with a little bit of cold stock in a thickening baker; add the chopped onions and the cream. Let the soup boil for at least 5 minutes to remove the taste of flour.
  • Season with salt, pepper, sherry and the freshly chopped coriander to give the soup a special character. Top off with a sprig of parsley, for a fresh green contrast to the deeper, duller green of soup.
  • Serve the soup with¬†Chapati bread.

Bon Appetit.