Celery and Pea Soup with a Dollop of Mustard (serves 4)
Due to a large packet of frozen peas being neglected and hence thawing out I have been scrambling to use them up, hence this soup. I love peas but they are sweet (which is why I like pea and ham soup) which is why I added some mustard and this solved the ‘sweet’ problem. I still have half a packet of peas left so watch this space!
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1/2 a large onion – chopped
1 large garlic clove – chopped
1 head of celery – chopped
2 cups of frozen peas
3 cups of veg. broth/stock
1 tbsp. Dijon mustard
Heat seasoned olive oil in a cast iron casserole dish and when sizzling add onions and garlic and cook for a few minutes until onion is a little softened.
Then add celery, peas and veg. broth/stock, bring to boil and simmer for 20 minutes.
Puree in food processor along with mustard.