My all-amazing pea soup
The recipe for this soup is an excellent basis for all kinds of different soups; it can be modified to use lentils, beans, chickpeas or any other type of legume. I have also used it to make a broccoli cream soup and an asparagus cream soup. Try to improvise on this basic recipe and find out what works best for you.
8
- 300g dried peas
- 1 medium onion
- 2 medium carrots
- 3-8 cloves of garlic, to taste
- 1-2 leeks, only the white parts
- 2 celery stalks (optional)
- other root vegetables, such as a parsley root, if desired
- 100g smoked bacon
- 3 bay leaves
- 1 small rosemary branch
- 2 cups of frozen or fresh peas
- 1/2 cup white wine or vermouth
- olive oil
- 1-2 dried chili peppers, if desired
- nutmeg
- salt
- freshly ground pepper
- Chop the root vegetables and the bacon
- Pour some olive oil into a thick-bottomed cauldron, add the chopped vegetables, chilis and rosemary, and saute for about 10 minutes
- Add the dried peas, cook gently while stirring for a minute or two
- Turn the heat up to the maximum and pour the wine. Stir until evaporated
- Add the bay leaves and 1.5 liters of mineral water. Add salt and simmer for an hour
- Add 1 cup of the fresh / frozen peas and simmer for 10 minutes
- Puree the soup until smooth
- Add the rest of the fresh peas, garnish with pepper and nutmeg, add more salt if needed
- Leave the soup to rest for a few minutes
- Serve with bread and butter, or croûtons, or both
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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