Christmas green pea soup
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ingredients
500 g cooked green dried peas 2 pcs carrots 1 pcs kohlrabi 1 pcs parsley 2 pcs onion 3 cloves garlic 1 tsp fenugreek stems straw Italian (you can also get minced) a little celery stalk (dry the spinach on the radiator for now) a little salt, oil and water a little pumpkin seeds a pinch of ground turmeric
progress
Every Christmas I used to make dried pea soup. The red one, it’s such a tradition here in Upper Nitra. We don’t make cabbage soup for dinner. I bought these green peas already dried. I had the ambition to dry them from my first garden, but the kids and I ate almost all of them fresh. I barely managed to grab a few seeds for spring planting. Because it’s organic extra permaculture. Such a proper, well-mannered pea. You know what I mean. You’re sitting by the peas you’ve grown, with the kids, the dogs are chasing you around, the peas taste sweet and fresh in the sun…and it’s that midsummer sun that I’m craving on my Christmas table. We’re changing soup #2 on the Christmas table. This year it won’t be red, but green. The peas in the main role remain. If you wouldn’t like green for your Christmas tablecloth, you can see the recipe for red here.
1.
Preparing the peas in advance
I washed the dried peas and soaked them in lukewarm water for an hour. Then poured off the water and boiled it again , with garlic and a teaspoon of salt. I forgot to drain it, and left it like that in the water in the pot on a cool December balcony until morning. You, of course, can drain it and use it right away while it’s warm. Combine with a base of Vegetable Recipes and that’s it. Even vegan. Gluten-free. Not even sugar in it. Have some
2.
Simmer finely chopped root veggies with garlic on onion. Season with water with the other seasonings.
3.
Add cooked green peas and reheat by boiling. Preparation with pre-cooked peas takes really short time.
4.
I blended the whole mixture until smooth. The kids added more butter. Of course, the kids didn’t put dried celery sprigs.
5.
I decorated the cream and also flavored it with homemade perma celery. (I’m so excited about that little harvest ). Celery and peas are a great combination. The delicate celery leaves have their own strong aroma, dried and rubbed between your fingers they make the soup a new experience.
6.
And still pumpkin seeds chopped. I didn’t even roast them, these were enough. My family has voted this soup as a frequent occurrence on our menu, which makes me happy. We are a soup family, even if it’s not Christmas.
