Festive pea soup
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ingredients
250 g dried peas 100 g red lentils 2 pcs bay leaf 4 cloves garlic 2 pcs shallots 3 tbsp quality dried red peppers 3 pcs carrots 1 pcs parsley or a piece of celery pcs thyme
step
We have two soups for the Christmas dinner. White mushroom and red pea. At our place in Horna Nitra in Brodzany, they didn’t make cabbage soup or lentil soup. However, the legume symbolized many healthy days and the mushroom one not “mushroom relations”, but abundance and comfort. Which we should indulge in. Served in one plate, when the white mushroom was finished, the red pea was topped up. This year I added red lentils to the peas. To make those healthy days even more. Legumes contain a lot of protein, but also magnesium. Clearly, you would have to eat a huge amount of soup if you were magnesium deficient and wanted to replenish it. But regular supplementation is like necessary maintenance. If you eat a balanced and easily digestible diet, even smaller amounts of building substances will give you the energy and health you need. The homemade savoury biscuit with herbs, which are also in the soup, and its smooth and thick creamy taste will add a festive atmosphere to the soup. TIP: on another occasion, try adding mushrooms, or in the beginning, homemade tomato puree.
1.
Wash the dried peas with the red lentils and leave to soak for a couple of hours. Then drain the legumes, wash them with fresh water and boil them with the bay leaves.
2.
If the peas are just about to be cooked, remove them from the heat. In another pot, sauté the finely chopped Vegetable Recipes in shallots with the garlic and thyme. Add the dried red peppers, reheat and pour over the water from the peas. Pour the stock into the peas and boil.
3.
Season with salt. Pull out the bay leaf and blend until smooth. For us, we blend only half, adding the other half for an interesting texture.
4.
This year I served the soup with herb biscuits. In the shape of a bell, after all it was Christmas. However, this soup is also part of our regular menu of the year, I just made it with red lentils for the first time. I ate it off my grandfather’s plate, who keeps an eye on us from heaven.
