Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Monday, 8 October 2007

It is a long time since I have posted a recipe for Freddie of the Great Big Veg Challenge
and Freddie is in need of our help as this week he has arrived at his nightmare vegetable - PEAS! As a sign of solidarity Amanda of FigsOliveWine and David of BooktheCook and I have all posted pea recipes today to try and tempt Freddie into making peas his friend. Now I have to say that I love peas - they are so sweet and tasty - and are a brilliant standby. A bag of frozen peas can be made into a quick soup or risotto if someone drops in unexpectedly. However the aim of today's recipe is to disguise the peas as much as possible so that Freddie can't taste them! Hope you like it Freddie!

Pea and Ginger Soup
Serves 4, cooking time 30 minutes

300grams frozen peas
2 large carrots, peeled and chopped
2 large courgettes, chopped
1 large onion, peeled and chopped
1 clove of garlic
2 inch piece of ginger, peeled and finely sliced
1 litre chicken or vegetable stock
1/2 tsp garam masala
1/2tsp tumeric
1 tbsp olive oil
Salt and Pepper
100ml milk or cream
grated cheese and toasted raisin bread to serve

Heat the oil in a large saucepan and add the onion with a large pinch of salt and cook for approximately 5/6 minutes, until they are soft and translucent. Add the garlic and cook for another 3 minutes. Add the ginger, garam masala and tumeric and cook for a further 3 minutes. If the ginger starts to stick add a spoonful of water. Add the peas, carrots and courgettes to the pan with the chicken stock and simmer for 20 minutes until the carrots are soft. Blitz with a hand blender until smooth and add the milk or cream. Return to the heat for a few minutes, season with salt and pepper, then serve with grated cheese and toasted fruit bread.


Great Big Veg challenge said...

This is a lovelyu recipe and perfect for this time of year - when we are feeling autumn kicking in...
We will be trying your soup - it sounds perfect. Thank you - the solidarity is much appreciated!
Charlotte and Freddie

Figs Olives Wine said...

Hannah, what a beautiful recipe - so perfect for the season! I also went with soup for our brave friend Freddie. Really look forward to making this!

David Hall said...

Is it just me, or am I feeling some pea love going on? Lets hope Freddie feels the love by the end of the week...

Gloria said...

Nice recipe Hannah and I think the ginger is special, I like it. Thanks, I was thinking .... May I use ginger podwer Hannah???sometimes is difficult find fresh ginger here. Gloria

Hannah said...

Powdered ginger would be fine - I would add a teaspoon of it when you add the garam masala and tumeric and let it cook slightly before adding the vegetables and stock to bring out the flavour.
I am sure it will be just as good as fresh ginger!

Rita said...

Thanks for the recipe Hannah. I love peas too. I have a friend who can't stand the texture of peas in her mouth and was wondering if Freddie has the same problem.

Marie said...

Sounds a delicious soup Hannah! I have never been a real pea lover myself. But I do like frozen ones. By the way loved your latest articles in Country Cooking magazine!

dinahmow said...

I came here via Purple Podded Peas. This pea soup looks delicious!Thankyou.