I make this when I come home absolutely, completely starving and I absolutely cannot bear the thought of waiting more than 15 minutes for dinner. It's instant gratification.
emergency pea soup.
1 onion, finely chopped
1 stalk of celery, chopped
2 cloves of garlic, finely sliced
2 medium potatoes (e.g. russett), peeled and diced (the smaller you dice them the faster you get to eat)
1 pack of frozen peas
5 cups vegetable stock
pat of butter or 2 Tbsp olive oil
Heat the butter or oil in a big pot on medium-high heat. Add the onion and saute for a minute or two until it turns translucent and starts to smell good. Throw in garlic, celery and stir around for a minute or so.
Add potatoes and pour over the vegetable stock. Bring to a boil, turn down the heat and let simmer until the potatoes are tender, about 10 minutes, which is just about enough for a quick shower.
Back in the kitchen turn the heat up and throw in the bag of peas. Bring back to boil and simmer for another 4 minutes or until the peas are cooked through.
Get out your immersion blender and blend happily away until the soup is smooth. Taste: Some pepper. More salt? Maybe a squeeze of lemon?
Eat, preferably with a blob of yoghurt.
Serves 2 extremely hungry people or 1 with generous left-overs.
Note: The soup is easily fancy-fied by topping it with some chopped parsley and maybe some dry-roasted pine nuts or sunflower seeds. Or, if you have an open bottle of white wine sitting in your fridge, you can replace half a cup of the vegetable stock with it.