Outside I hear the first firecrackers, 2017’s grand finale approaches. If you want to conjure up a quick midnight soup, here comes another idea for a rapid recipe. No, actually not a recipe, but rather a “free-style” instructions with ingredients you certainly have at hands.

I usually sauté chopped shallots in butter, just as you prefer it, together with or without chopped smoked bacon or ham (smoked, air-dried or boiled). I add frozen peas and fill up (ideally with home-made) chicken stock (maybe out of the glass or instant broth as well). Simmer for two minutes, add salt and pepper from the mill – and then comes the blender for use.

From here you can refine the pea soup in different directions: you can add, as pictured, shrimps fried in olive oil with garlic and thyme. Also mini sausages, crispy fried Chorizo or a little crème fraîche fit well. We also very much like fresh mint leaves mashed with the peas. Grated goat cheese or croutons are always a perfect topping. And a few drops of pumpkin seed oil are also a nice addition.

Let the imagination run free and try out what you find in your fridge! Tell me how your „last-minute“ pea soup has evolved!

PS This pea soup is also a prima kick-off for a multi-course menu, especially when arranged in a small preserving jar.