Delicious Pea Soup
When a cancer patient in treatment encounters a lack of appetite accompanied by an upset stomach and mouth sores, it can be very difficult to eat enough to get the nutrition necessary to handle the rigors of treatment. Generally, we recommend recipes that can be prepared in a hurry, so that when a cancer patient develops an appetite it’s easy to take advantage of it. This recipe takes a little more time, but is creamy, filling, healthy, and well worth the wait. It makes a lot of soup, so try spooning a serving into a container and freezing.
- 12 cups water
- 2 pounds fresh, shelled, English peas
- 1/3 cup finely chopped dill
- 1 tsp salt
- Pepper to taste
- ¾ cup plain yogurt
- Boil water in a large pot.
- Add peas. Return to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
- Transfer 1/3 of cooked pea pods (you don’t need to shell the peas) into a blender or food processor with ½ cup of cooking liquid. Blend until smooth.
- Continue this process with the rest of the peas and liquid.
- Pour blended peas and liquid through a fine sieve.
- Return the filtered liquid to the pot. Boil then simmer until reduced by roughly one-third (about 6 cups). This takes about 35 minutes.
- Stir in dill, salt, and pepper.
- Garnish each bowl with a dollop of yogurt and some fresh dill sprigs.