I recently joined the NUDJ (National Union of Dog Journalists) because Bossy can be inclined to take advantage of my good nature. I also decided that I needed a proper byline and my favourite artist submitted a few pwoofs that you can see above and below. I quite like them, although I do wonder whether they properly portray the fact that I am a sophisticated dog of great intellectual gravitas… I would appreciate your opinions.
I’ve been rushed off my paws even more than usual this week; we are in the throes of a baby deer boom. These baby deer have no sense of territory or propriety, which is quite exhausting. And as if this isn’t taxing enough, a family of ducks has moved in without so much as a by-your-leave. They quack very loudly all night and stop me from sleeping. As I work until at least midnight every night, I need all the rest I can get *bone-tired doggie sigh*. When I get time, I shall write to my union about all this noise and overtime.
To be honest, this pea soup is as dull as ditchwater. I’ve never been keen on green-coloured food because, in my world, green means that it’s gone bad. Still, they all seemed to like it, although the Noisy One appears to share my suspicion of anything green.
I’m sorry this soup doesn’t meet with your approval Hugo, although, as this is a healthy eating blog, you might want to dilute your opinion on green things a little bit for next time? I thought it was a particularly delicious Spring soup and will certainly make it again. Peas are sometimes referred to as ‘nature’s multivitamin’, as they contain no fewer than eight vitamins and seven minerals. They are also a good source of fibre and protein and lower the overall glycemic index of any dish to which they are added.
This soup is adapted from a recipe in Anthony Worrall Thompson’s excellent book, ‘GI Diet’.
Ingredients (serves 4 – 6)
10g salted butter
1 tablespoon olive oil
1 onion, peeled and chopped
2 leeks, washed and chopped
1 garlic clove, finely chopped
275g peas, fresh or frozen
1 large courgette, washed and chopped
1 litre chicken or vegetable stock
Sea salt and freshly ground black pepper
1 teaspoon paprika
1 tablespoon fresh mint, finely chopped
Melt the butter in a large saucepan with the olive oil. Add the onion, leeks and garlic and gently soften. Add the peas, courgette and stock and bring to the boil. Add the seasoning and cook until the peas and courgette are tender (about 20 minutes). Add the mint and purée until smooth.