Peapod Soup is a traditional Scottish recipe (from Edinburgh) for a classic frugal Victorian vegetarian soup if peapod and mint liquor thickened with cornflour and finished with milk. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Peapod Soup.
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Ingredients:
1 bowl (about 4l to 5l) of pea pods (or use mangetout)
1 sprig of mint
30g butter or dripping
30g cornflour (cornstarch)
250ml milk
1 tsp sugar
sugar, to taste
salt and freshly-ground black pepper, to taste
Method:
Wash the pods well then drain in a colander. Place in a large stockpot along with the mint and sugar. Add about 60ml water then simmer gently with a tight-fitting lid for about 2 hours or until the pods are very tender.
Take off the heat and pass through a fine-meshed sieve to puree. Scrape this puree into a clean saucepan then add the butter or dripping. Mix the cornflour to a smooth slurry with the milk then pour into the pea pod mixture.
Bring to a boil and cook for 3 minutes. Season to taste with sugar, salt and black pepper then serve.
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