Coop do these soupes in boxes. Not the powdery ones but real thick natural soup. They still sell Pumpkin, carrot and mixed vegetable ones but for last few months they stopped selling the pea one. Why did the stop? Any idea? It was such thick tasty green soup I alone was buying enough to keep coop afloat. It was my Swiss version of mushy peas.

Maybe the pea soup is a cooler month soup or wasn't popular enough with the general public.

I have found several of the products I used to buy from Migros have disappeared. Whether this is because nobody else bought them or they are making way for other newer products - I don't know. I was always disappointed at the small range of products, but when I saw new products arriving I thought the situation was improving. The range may not be expanding at all as other products disappear

I read in 20min today that Migros wants to reduce the number of suppliers so that the majority of their products will come from just a select few... I guess this will probably lead to more reductions again

Germany is normally where I go buy my soup seems they love the stuff more than Switzerland.



Sauron

Ah, nothing like having a monopoly

I'm very grateful that I'm so close to Germany and France, and can have true selection in the shops.

Monopoly is too kind a word to describe Swiss big business!

It takes about 11 minutes to make pea soup. C'mon, you lot, just cook, will ya?

How? Crush all the peas together or something?

How? Crush all the peas together in a blender or something?

Jeez, lazy bones! Like the answer to almost all of lifes questions, it depends on how complex you want it to be. You can introduce ham, cumin - use your imaginations - but here's a decent rustic version, courtesy of Auntie BBC:

http://www.bbc.co.uk/food/recipes/da...up_73873.shtml
110g/4oz peas
½ pint vegetable stock
large splash of double cream
salt and freshly ground black pepper
handful of basil leaves
1 garlic clove, peeled and crushed
double cream, to serve
cracked black pepper, to serve

While we're on the topic, here's a cracking website: http://www.cookingforengineers.com/

I adore this site, not so much for the recipes but the content. Has to be one of my favourite sites... er, after englishforum.ch, of course. It rocks

I will give ham a miss as I am vegetarian :-P Thanks for the recipe and the link though. Your recipe is bit fattening though :-) I will improvise and try to make it less fatty.