This is my favorite soup and I’m really proud about it although I shouldn’t be, because I got it totally by mistake. The story’s kind of amusing…
It was the year 2007, I was expecting Telmo (my first!) and had a serious case of ‘pregnancy brain’ going on. I set out to make dinner and forgot almost everything: the butter, frying the onions, the garlic… even de-frosting the peas. I realized my mistake half way through and decided to go along with it anyway and the result turned out to be one of my favorite soups ever. I love it because it has the most vivid green color and because it has an incredibly clean pea flavor. And, of course, because it’s so simple that even someone with a serious case of pregnancy brain can do it. I have perfected it slightly over the years.
Mara’s Three-Ingredient Thermomix Pea Soup
(six ingredients if adding salt & pepper and a garnish… )
35 g rice
850 g chicken or vegetable stock (or water and some stock concentrate)
500 g frozen peas
Yes, that’s all — but you can also add Salt & Pepper to taste. (To add garnish, see notes below recipe.)
- Pour rice into the bowl and pulverize for 1 minute/speed 10.
- Add the stock and program 10 minutes/Varoma/speed 5. After a few seconds you can turn the speed down to 3, but you want the rice flour to get out from under the blades and distribute well at the start.
- Add the frozen peas to the bowl and program 3 minutes/90°C/speed 5-10 (just increase gradually as the temperature drops). By the end of this time, you should have a smooth soup at 60º which, for me, is the perfect serving temperature for a hot soup.
Notes about serving and garnish: I enjoy this pea soup cold as much as hot. When cold, I like to garnish with a dollop of crème fraiche and/or some mint or basil oil (made in my Thermomix, of course) or just some basil or mint leaves and I also add a squirt of lemon juice, for a bit of acid. When hot, with croutons, virtual bacon dust (from “In the Mix” cookbook, recipe by George Calombaris), parmesan crisps, or crispy Serrano ham…
I serve this a lot at dinner parties as an amuse-bouche, in small shot glasses. Always a hit. In these photos they are presented with crispy Serrano ham. I do it in the microwave and they curl up naturally. If I want them to be perfectly straight I crisp them up in the oven laying a silpat (silicone mat) over top, to keep some weight on them. Prosciutto works just as well, in case you want to give it a try.
Notes about cooking and ingredients: The time in step 2 will vary depending on the beginning temperature of your stock. What we’re aiming is for the stock to reach a boil and then keep it for 1-2 minutes so that the rice flour gets cooked.
Fresh peas work too but I prefer using those for other purposes where we can enjoy their beautiful texture. Although frozen peas usually need a shorter cooking time than fresh peas, remember that frozen peas will lower the temperature of the stock so the timing of this recipe takes all these factors into consideration.
I prefer using white rice for this recipe, but brown is fine too. You could also use corn flour or potato starch. Using wheat flour will not give you the same results because it should be cooked first.
A note from Thermomixblogger Helene: Long-time readers of this blog may remember that in December of 2010 Mara won a giveaway prize of double-wall glasses (seen in the photo above). Back then Mara lived in Chile and I was a Thermomix fan with time enough for blogging. All that now feels like a lifetime ago! Today I am kept super busy packing and shipping spatula orders in the Kitchen Kit shop. Thank goodness Mara (who now lives in Spain and also writes for a Spanish blog) has stepped in to contribute some recipes in English for us here.
What a surprise to see the prized thermal glasses reappear on this blog after all this time! They’re perfect for keeping our favorite Thermomix preparations at temperature for maximum enjoyment — and especially useful when serving sorbet, hot drinks and chilled soups. Thanks Mara, for the reminder ;-)