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The Witches; Green Pea Soup

Just then, a waiter in a black suit came and stood by our table. I could see his legs from under the napkin and as soon as I heard his voice, I knew who he was. His name was William. “Good evening, madam,” he said to my grandmother. “Where is the little gentleman tonight?”
“He’s not feeling very well,” my grandmother said. “He’s staying in his room.”
“I’m sorry to hear that,” William said. “Today there is green-pea soup to start with, and for the main course you have a chice of either grilled fillet of sole or roast lamb.”
“Pea soup and lamb for me, please,” my grandmother said. “But don’t hurry it, William. I’m in no rush tonight. In fact, you can bring me a glass of dry sherry first.”
“Of course, madam,” William said, and he went away.

-The Witches, Roald Dahl

Green Pea Soup recipe from Roald Dahl's 'The Witches'

The one thing I love with books is the chance to make up your own images of a what a character looks like. Anyone seen the movie version of The Witches by Roald Dahl? I’m scarred for life. Not only would I never have imagined a witch to look like that, but I’d never imagine a witch to look like that!

Witches have always had crooked noses with warts, long pointy black hats, a black cat and an old broomstick to go with it.For all their ugliness, there is something comforting in their predictability. So when Anjelica Huston took off her wig and mask, it was like something out of aliens.

So while I’m recovering, I’m going to go comfort myself with this green pea soup out of the book.

The Witches; Green Pea Soup
 
Ingredients
  • 2 tbsp/ 30 grams butter
  • 1 small onion, chopped
  • 2 small potatoes, peeled and diced
  • 1 clove crushed garlic
  • 2½ cups frozen peas
  • 3 cups boiling water
  • 1 chicken stock cube
  • ½ cup thickened cream
  • a few fresh basil leaves
  • salt and pepper
Instructions
  1. Start by melting the butter in a saucepan, before adding in the chopped onions, potatoes and garlic.
  2. Cook over medium heat until potatoes are soft, stirring from time to time.
  3. Add the boiling water and the chicken stock cube and stir until dissolved.
  4. Add in the peas, salt, and pepper. Simmer for 15-20 minutes, then add in the cream and basil.
  5. Using a handheld blender, puree in the soup until smooth.
  6. Serve with a swirl of cream.
Notes
adapted from Roald Dahl's Revolting Recipes

 

 

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