Remember THAT tamed moment? The clock ticked away and the moment of truth stalked nearer and nearer. Sitting your little cute booty on a little cute colored chair (little piggy-tails and ribbons and sparkly pink bands in your hair included), you’d eye the (always beloved and oh-so-fondly-remembered) teacher with terror, screaming HELP ME with the look on your eyes and freeing little droplets of panicky tears down your cheek…. It was Lunchtime.
I mean, not aaall lunchtimes are infancy nightmares. You remember THE pizza (they only served it, like, once every three generations…. But it was AWSOME), the ice-cream in summer and the cake that Mr. cook baked (just because it was his birthday).
But… There were bad days too. Terror threatened your childhood when they’d slap a lump of brown colored, sticky, indescribable mess on your tray. Those were the days… You would be dragged by the hair by Mr. tough handyman, to the Dinning area. You’d bite your nails in distress, move like some poor old bloke suffering from epilepsy and scream and fret and loooathe every single lump of THAT SHIT scavenging down your throat.
My trauma goes way back to peas. I hated their mushy, soft, eewy texture. They look radioactive (See picture #1). They’re friggin’ green. They have the colour of all things disgusting (picture this: frogs, monsters, Mike Wazowskis, mold and anything putrifued…. Is green.)
So I decided to follow the (VERY) wise saying: If you can’t beat ’em, join ’em. I proceeded to experiment. I (literally) beat the hell out of ’em… And made soup! Let me tell you this… the day I decide I’m in for a threesom, there’ll be pea soup involved.
1-2 Garlic Cloves
1 Tablet of reduced (chicken) broth
300 ml Water
500g Peas (frozen)
Ground black pepper
Heat an inch of olive oil in a large saucepan, over medium-low heat for 5 to 10 minutes.
Cut the onion and garlic clones into little pieces and add to the oil. Cook these for five minutes (stirrig ocasionally) until the onion is soft and tender.
Add the chicken broth, the water and the (frozen) peas. Turn the heat to high, bringing the water to a boíl.
Cook the peas for 3 to 5 minutes, until they are tender.
Off the heat, add the mint, salt, and pepper.
Using a blender, puree the soup. Add yogurt to soften the texture.
You can serve it hot of cold with a little ground black pepper or croutons on top…. The colors and taste are amazing!!