I never understood why they say soup is so comforting until I tasted my grandmother’s chicken soup, and this pea soup. There’s something about pea soup, delicately seasoned and cooked to just the right tenderness, that turns a bowl into a moment of homey nostalgia. Even if only for a moment.
For years I’ve been trying to achieve the precise, homemade flavor of a good pea soup, one that’s neither too thick nor too thin. One that’s not too smooth—because there’s nothing like small, soft bites of peas—and on the other hand, not too lumpy. In short, I’ve created a soup with very few ingredients and very little work, but a great deal of logic.
And here it is! Finally, a formula that works best for me in terms of the water to pea ratio, the right amount of carrots, and the fact that if you cook it a little longer than necessary, then everything softens, making blending unnecessary.
In other words – make this soup. You won’t regret it.