SOUP TUESDAY: Autumn Greens, Pea And Lovage Soup - The Reykjavik Grapevine

SOUP TUESDAY: Autumn Greens, Pea And Lovage Soup

SOUP TUESDAY: Autumn Greens, Pea And Lovage Soup

Published September 13, 2016

York Underwood

Yes, it’s here. Autumn. The Fall. The best season, aesthetically. It’s when everyone looks their best. Fall clothing is flattering on everyone, and fall flavours are comforting on almost everyone’s palate. First, before I get torn apart by the everything-must-be-fresh purists, I agree with you. This is, however, Iceland. I’m using these.

img_4849_by_bicnick

Not only that, but this certain brand of canned peas I’m using has a special place in the hearts of Icelanders, reminding them of christmas and other holidays. There’s even Warhol-esque art done about it. Don’t fret!

I do use freshly picked and foraged lovage. Check it out.

img_4842_by_bicnick

Yeah, I picked this by the Danish Embassy. It grows all over Reykjavík. You just have to keep your eyes open. This soup is satisfying and comforting in both flavour and texture. It’s simple, smooth and creamy. The longer it sits in the pot the stronger the lovage flavour.

Give it a try and let me know what you think.

Ingredients

6 Cans Of Peas (or 1 KG Frozen or Fresh)

1 Leek

1 Medium-size Yellow Onion

500 mL of Creme Fraiche 

1.5 Litres of Water

2 Tablespoons Of Butter

1 Handful Of Freshly Picked Lovage, Particularly From Near Or In The Danish Embassy

Salt, Pepper And Enough Vegetable Bouillon for 1.5 Litres Of Water

Directions

  1. Put the butter in a deep pot on medium heat. Dice your leak very fine, using only the white and light green parts. Dice your onion fine as well and add both the leek and onion to the pot. Let everything sweat and soften for about five minutes.
  2. Add the cans of peas, OR FRESH OR FROZEN OR WHATEVER, and heat a coat everything together. I make sure to strain my canned peas before adding them to the pot. Add the water and the vegetable bouillon and turn the heat up to high.
  3. Once it’s boiled, turn the heat to low and let it cool to a simmer. Add about 5oo mL of Creme Fraiche and fold it into the soup. Tear the leaves off of the lovage and add to the pot. Let simmer for 20 to 30 minutes. Then serve immediately.

I really hope you enjoy the soup. Remember you can send me your own soup recipes or add them to the comments below.

Takk!

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