Pea soup

Pea soup reminds me of the traditional Swedish Artsoppa served on Thursdays. Unlike my green pea soup, the Swedish Artsoppa is a thick yellow pea soup served along with knackebrod (crisp bread) and pannkakor (pancakes). The Swedes started this tradition on Thursdays to remind them of Jesus Christ's suffering on Good Friday.

Frozen peas - 250 gms
Garlic cloves - 3, peeled and crushed
Onion - 1 small, thinly sliced
Green chili - 2, minced
Potato - 1 medium, thinly sliced
Chicken soup cubes - 2
Salt - a pinch
Pepper - a pinch
Celery stick - 1/2 with leaves, chopped roughly
Olive oil - 1 Tbsp
Water - 1 cup

Thaw peas.

Heat oil in a saucepan. Add garlic, onion, chili. Saute, 5 minutes. Add potato. Crumble soup cubes. Saute till potato becomes soft. Set aside to cool.

Puree. Transfer back to pan. Add water, salt and pepper. Stir. Simmer, 5 minutes.

Ladle soup into bowls. Garnish with celery.