Nomadic pea soup | Nomad with Cookies

It has become apparent that I move more often that any rational adult should, like I’m trying to reach a nomadic quota.

With each new move comes a new set of obstacles in our migration from Point A to Point B. “One day,” I tell myself, “I’ll laugh about the time we moved during a torrential downpour.” Sigh.

One such obstacle in this latest move was doing without a refrigerator for 3 days. You don’t realize something is your lifeline until it has been surgically removed. First, I had to figure out what to do with what we already had. After whittling the mass down to the bare essentials, we still didn’t have enough room in our cooler for everything. If we lived in Chicago, we could shove it all in a snow drift. But lovely Southern California does not come with nature’s refrigerator built in.

The expiration timer had begun ticking. It was time to get creative. What could I make for dinner using as many ingredients in the cooler as possible to free up room for my cherished Boiron fruit purees. (The purees are the cool kids in my fridge and had to be saved.)

So I took a little of this, a little of that, and in 5 minutes I had a wonderful pea soup. Proof that if you stare at ingredients long enough, an idea will emerge.

Nomadic Pea Soup Recipe

1/2 an onion, roughly chopped
1 tbsp extra virgin olive oil
little less than a quart of chicken stock
1 bag of frozen peas
about a half cup of heavy cream
big handful parmesan cheese

Heat oil on medium. Add onion and cook until soft, about 7m. Add chicken stock and bring to boil. Add peas, cream, cheese and a good pinch of salt. Puree in a blender, food processor or with an immersion blender.

Nomadic pea soup | Nomad with Cookies

Want more soup?

Try this fabulous and simple recipe for Tomato Soup that will have you licking the bowl, or go Japanese and make some Green Nyumen with noodles.

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