The easiest way to make this soup:
About a quarter-kilo of frozen green peas (that is, the usual smallest size available). A vegie stock cube.
Put the peas into a pan. Crumble in the stock cube. Cover the peas with water. Bring the water to a boil and cook for a couple of minutes. Skoosh the cooked peas into thick green soup with a stick blender. Season to taste with salt/pepper.
That’s all. It’s a delicious quick fresh hot soup.
You can dress it up, if you have time, by sauteing garlic in olive oil, or better yet (if you’re me) garlic and broccoli and some rosemary, or fresh sage, and then adding the frozen peas and water/vegie stock cube, but this turns it into a bit more of a production. The original version produces lovely soup in less than ten minutes – not much longer than it takes to open a tin and heat it.
You can also (if you have a slow cooker) make mushy peas: half a kilo dry split peas, two or three onions, as much garlic as you like, vegie stock cube, dried sage, salt, pepper: chop the onions and the garlic, add them and the split peas to the slow cooker, crumble in the stock cube and a teaspoon or so of dried sage and just a bit of salt and black pepper – and then cover the mix with water, and cook for about half an hour at a high heat and then for six to ten hours at a slow heat. Ridiculously delicious.