“Jamie’s Food Revolution,” by celebrity chef Jamie Oliver, is all about saving cooking.
It’s endangered by fast food, supermarket convenience food and our hectic lifestyles. But in this engaging book, he shows how easy it is to cook delicious dinners with real ingredients.
And they’re not the boring standards, each one—even meatloaf—has a little Jamie flair.
The revolution is to learn an easy, yummy dish and then pass it on—teach someone else how to make it. The recipes (and a lot of these are very flexible, more like a system than a recipe) are teachable. He has some very quick dinners, some slower cooking recipes for family weekend dinners and even delicious curries.
Here’s a simple spring soup that can be made ahead and served warm if the night gets cool or served cold. Either way it’s easy and delicious, so pass it on!
Pea and Mint Soup
By Jamie Oliver
Prep and cook time: 30 minutes
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 2 cloves of garlic
- 1 3/4 quarts chicken or vegetable broth, preferably organic
- 2 tablespoons olive oil
- 5 1/2 cups frozen peas
- Fresh mint
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.
Put broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add 2 tablespoons olive oil. Add all your chopped and sliced ingredients to the pan and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened up, but are still holding their shape, and the onion is lightly golden.
Add the boiling broth to the vegetables. Add your peas. Give the soup a good stir and bring to a boil. Allow to simmer for 10 minutes.
Pick your mint leaves off the stems. (I used about 10, but Jamie doesn’t give an amount.)
When the peas have softened, remove the pan from the heat. Season with salt and pepper and add the mint leaves. Using an immersion blender pulse the soup until smooth.
Complete the meal: Really nice with toasted slice of ciabatta and a springy wine like a Sauvignon Blanc. More are showing up from South Africa, so try a new one and let us know if you liked it.
2 celery stalks
2 medium onions
2 cloves of garlic
1 small bunch fresh mint
1 3/4 quarts chicken or vegetable broth, preferably organic
2 bags frozen peas (16 ounces)
From Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals by Jamie Oliver. Photographs by David Loftus. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.