My third sent postcard went to The Hayashi Cousins. They are five cousins, ages 9, 11, 21, 28 and 31 who live near Los Angeles in California, USA. Uuuhhh, the Hollywood-Town! I wonder if they get to see a lot of celebs?
Anyway, the main reason for the Hayashi Cousins to participate in Postcrossing is to teach the younger ones something about foreign countries, cultures and of course a little geography too. As I’ve said before, I think Postcrossing it is a wonderful way to learn more about the world we live in and the different people we are sharing it with. On their profile they suggest to send a favourite recipe of yours if you don’t know what to write. I really liked the idea of sending a recipe and today I am also going to share it with you.
I send them the recipe for my favourite pea soup, I like to call it the “Yummy Pea Soup” 😉
It travelled 5682 miles (9145 km) in 7 days until it reached its destination on September 11th.
Here is my follow along version of the recipe for you:
“YUMMY PEA SOUP”
A large/deep pan, a
medium large pot, a grater, a hand blender, a chopping knife and board, a wooden spoon and a ladle.
500 g frozen peas; 2 large potatoes, 1 large onion, 1 liter vegtable stock, 1 sprig fresh mint, 2 sticks celery, 1 knob butter, 100 ml double cream, olive oil, salt, pepper, (feta cheese).
- Put the pot on low heat. Add a splash of olive oil and the knob of butter. Leave to melt.
- Meanwhile peel and choop the onion, trim and chop the celery sticks.
- Stir the chooped vegetables into the pot with a splash of water. Cover with lid and cook for 10 minutes or until vegetables start to soften.
- Fill the pan with vegetable stock and bring it to a gentle simmer over medium heat. (I used water + instant-vegetable-stock, but you can use whatever you are comfortable with)
- Peel the potatoes and roughly grate them. Add to the pan of simmering stock.
- Add the peas to the pot of softened vegetables, cook for 1 minute, then pour the stock mixture into the pot and bring everything to the boil.
- Stir the cream into the soup and cook for 5 minutes. Take pot off the heat and whiz withe the hand blender until smooth.
- Taste your soup and season with a good pinch of salt and pepper.
- Now ladle the soup into your bowl(s) and crumble in some feta if you like or just tuck in right away 😉
I also asked The Hayashi Cousins to send me a recipe back. So, next Tuesday I will share their recipe with you.
Stay tuned for more,