Easy pea-sy three-ingredient Thermomix soup recipe, by Mara

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… )

Thermomix recipe

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.)

Thermomix recipe Instructions

  • 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 ;-)

 

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See 15 comments from people who cook with Thermomix:

  1. Cecilia June 4, 2012 at 5:10 am #

    Thanks Mara! It’s just the kind of recipe I need, only 3 ingredients!!

  2. Nora June 4, 2012 at 9:06 am #

    Thanks Mara for sharing this surprisingly simple recipe, just by looking at the colour of this soup, I am sure it is divine!

  3. Mara June 4, 2012 at 11:09 pm #

    Thank you, Cecilia and Nora. Do try it if you have a chance, it really tastes beautiful and it doesn’t matter whether you live in the North or South hemisphere because it’s great both hot and cold.

  4. Heidi June 5, 2012 at 6:27 am #

    Made this soup last night and it was great, The colour is so much more appealing compared to regular pea soup. I did have an assortment of toppings to give a textured and flavour contrast.

  5. Mara June 6, 2012 at 11:14 pm #

    I’m glad you liked it, Heidi, thank you so much for telling us!

  6. ThermomixBlogger Helene June 7, 2012 at 12:24 am #

    Yay Heidi!!!

    Maybe we should have called this “Mara’s three-ingredient, two-hemisphere soup!” ;-)

  7. zefi December 4, 2012 at 5:54 am #

    Just made this soup : fantastic! It’s cold and windy today, I can hear the wind howling outside the window, and it feels really good to have a cup up hot soup!

    I will be trying this minus the stock as a weaning food for my 5 month old – pretty sure he will love it!

  8. Jenifer October 8, 2013 at 2:40 am #

    Hi Mara,
    I made this recipe a few minutes ago -and am now feeling very well fed and content. LOL. I was not a fan of pea soup – until now. That it is so quick to make is a great bonus too.
    Actually I am pretty sure that I will like it even more the next time I make it, as this time my chicken stock was a little too strong, and almost masked the flavour of the peas. Next time I shall use vegetable stock I think, and not too strong a one at that. Thanks so much for posting this!
    Jen

  9. Mara October 8, 2013 at 10:23 am #

    Thank you Zefi and Jen for your feedback. I’m doing this for a dinner party on Friday using parmesan stock and using parmesan chips as garnish. It works great with hammock stock, too.

  10. Chris September 20, 2014 at 10:31 am #

    Just made the soup for my lunch. It is superb! I don’t think I’ve ever encountered an easier recipe – certainly not one that is so totally effective. It really captures the pea-ness of the peas! Thank you.

  11. Sharron September 11, 2016 at 12:46 am #

    Just made this for Sunday night dinner, just divine, thank you, told my boys it was zombie brain soup, they loved it

  12. ThermomixBlogger Helene September 18, 2016 at 5:27 pm #

    Great Sharron — thanks for coming back here with your feedback, so glad the soup was a success :)

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