When I was a kid, sundays were the days I used to dislike. I didn’t really adapt well to the kindergarten, and in the late afternoon of every sunday, I’d feel quite sad about the fact that Monday morning I had to go there. As a child, I was indeed a pretty unsocial human being: I didn’t speak much, and I’d most likely run away when other children would come to talk/play with me – fortunately, I’d overcome this extreme shyness as I was growing up, even though some of it has remained throughtout the years and I’m afraid to assume it still remains as part of my adult personality.
It might sound weird, but I do think my photographic obsession with still lifes has a lot to do with my childhood and those distressed sunday afternoons. Still lifes are always melancholic, quiet, and perhaps also a bit enigmatic. On the same hand, their classical concept involves the presence of food and some other elements (such as sheets of paper, hardcover books, feather pens, and so on) that, when combined together, almost always make for bucolic, serene scenes.
It’s also surprising that usually, in still lifes, food and writing tools are placed together. It’s as if the first couldn’t live with the latter. Food isn’t dissociated from writing, and that’s also the reason why I find, in the still life, the basis of food writing.
So today is Sunday, seven o’clock in this part of the world – unlike some years ago, there’s no drama involved as I don’t have to go to school tomorrow. My afternoon, as many of my sunday afternoons, was spent in the kitchen, making a big pot of pea soup and a couple other things to be enjoyed throughout the week. It’s not a traditional pea soup the one I’ve prepared today: sweet apples were used as well as a good amount of freshly grated ginger. The end result: you have sweetness from the peas and apples, freshness from a couple leaves of mint, and a light heat from the ginger. Both flavor and texture are well balanced – almost as every still life composition seems to so effortlessly be – contributing for a subtle, yet tasty, outcome.
Pea, Apple and Ginger Soup
- 1 large onion (180 grams), finely cut
- 2 tablespoons olive oil
- ¼ cup freshly grated ginger
- 2 medium-sized sweet apples, such as Star king and/or Red Delicious, peeled, cored, and cubed (about 230 grams)
- 400 grams frozen peas
- 1 teaspoon fleur de sel
- 4 cups (1 liter) light stock
- 1 small handful (10 grams) fresh mint, finely chopped, plus a few leaves, for garnishing
- 100 ml oat cream (optional)
- In a large pot over medium heat, heat 2 tablespoons of olive oil. Add the onion and cook for 2 to 3 minutes, or until it starts to soften. Add the ginger, fleur de sel and apples and cook for additional 2 minutes.
- Add the stock and bring to a boil. Once boiling, add the peas and let the mixture boil for 2 to 3 minutes, after which you should reduce the heat and let the soup simmer for 10 minutes, or until the peas and apples are cooked.
- Remove the pot from the stove. Transfer the soup to a food processor (you can also use an hand blender) and process for 2 minutes or until the soup is creamy and totally smooth. Serve immediately, garnished with a few mint leaves and a couple tablespoons of oat cream, if desired.