Many cookbooks contain a recipe or two for a pea soup. Known all over the world, people have been eating this soup since antiquity. There are even literary references to vendors selling hot pea soup in the streets of Athens, and Greek and Romans alike were cultivating peas ca. 500 to 400 BC. This innovative, super fast and easy recipe takes a bold new look at this old favorite and dusts off some of those old cobwebs. This time around the peas are partnered with creamy avocado and served with the legendary Tabasco hot pepper sauce. Because avocado is prone to enzymatic browning, i.e. turns quickly brown after it has been exposed to air, it is important to remember to drizzle some lemon or lime juice over the avocados right after they are peeled. When it comes to the nutritional value of the avocado, it contains several types of fats, and high intake has been shown to lower blood cholesterol levels.
zest of 1/2 lime
1-2 tbsp lime juice
5-10 dl/ 2-4 cups vegetable stock
300-400 gr frozen peas
ca. 10 drops of Tabasco
pinch of salt
chives to garnish
Halve the avocados, peel them, remove the pits and slice the avocado meat into smaller pieces. Grate some lime zest, and the halve the lime, too. Combine the avocado slices with the lime zest and juice in a pot, and pour in the vegetable stock. Bring it to a boil and add the frozen peas. Let the soup simmer for 10 minutes. Puree the soup in small patches in a blender until smooth and transfer to another pot. Check the taste and season with salt and Tabasco. Garnish with chives. You can also drizzle some olive oil over the soup.