combustible green pea Soup

Today I made pea soup. I really enjoy making soup. I wouldnt put it down as hobby on my CV just yet, but im flirting with the idea. The pea soup was so good that I had to put it on the blog. In some ways its a shame that there is nobody to share this great taste with, and in other ways its quite good too. Agnes made me pea soup previously which was excellent, but this had the advantage of my mamba horseradish sauce.

If any of you get the chance and or dont know what to do with that perrenial bag of frozen peas give this a go:

500ml stock
500g frozen peas (mine were minted, which was a happy mistake)
a good splurge of white wine
a dosh of cream - not too much, think of the cholestral...

Boil the peas and stock together for about 10 minutes. chuck in the wine woodge it together with the hand blender, stir in the cream. This whole process takes about 15 minutes. This is the basic recipe Agnes gave me, but the secret, the killer ingredient, the cherry on the top, the icing on the cake: 2 teaspoons of my horseradish rocket fuel. tick BOOM

this isnt essential but my word... if you want the horseradish recipe here goes

horseradish root
white wine vinegar
salt
box of tissues

wash the root, peel it and grate it fine. dont forget the tissues, you might lose your sinus during this process (mine emigrated - not sure where, but assume the pain in my lower right abdomen might be indicative). Mix the grated root to the vinegar and salt. how long you leave it before adding vinegar affects how karly it turns out, so if you want for hot add the vinegar soon, for really karly add vinegar after 2 minutes, and for 'grandma karly' leave it 3 minutes. i aimed for somewhere between really and 'gma karly'.
you can use a hand woodger if you have one, which saves your sinus apparently. more or less depends on how sick you are or how much of a softie you are. who needs sinus anyway, i havent missed mine at all. is that a fire i smell?....

so now you have the prepared horseradish, lasts for ages in the fridge or more or less forever in the freezer.

for the actual sauce you need
175 ml sour cream
1 tblsp mayonnaise
3 tblsp prepared horseradish
salt (use your discretion)
little bit of honey - requires tasting to get the level right. good luck.
chives

now it was while since i did that sauce so i may have forgotten something or got the amounts a little wrong. anyway google it and you'll get the idea. The sauce is not so easy to make as the soup, but ive got rave reveiws so far, and it certainly made my green pea soup combustible.

Adios