Pea-sesame soup
Last Updated on
ingredients
2 pcs shallots 500 g green peas 200 g cooked or steamed Vegetable Recipes (carrots, cauliflower, kohlrabi..) 2 cloves garlic 3 tbsp tahini paste 1 tsp sesame seeds pk salt pk olive oil
progress
The combination of fresh peas and sesame seeds came to me completely by accident. I sprinkled one pea soup with sesame seeds and when I ate it, the new combined flavors were very delicious. I tried to cook and not cook a soup that I believe you will like. For the soup, I used leftover steamed Vegetable Recipes like potato, carrot, kohlrabi. It wasn’t a lot, so I wouldn’t have made a soup or any other meal out of the lot. We really try not to waste and use up everything including the skins. That’s how I changed the rest of the sesame seeds to tahini. And the tahini really came together for me with this recipe. I had shelled peas in the freezer, and the will within me to create a flavor we hadn’t tried yet. Let me tell you, after 10 years of making recipes, sometimes it’s hard to come up with something new. I guess that’s why I’m excited about the change in the kitchen because of the kids, because they are different gentlemen commanding what to put on the plate .
I boiled the peas and garlic in salted water. Drain once cooked, let cool slightly to room temperature. No need to boil it. I put the peas and the rest of the cooked veggies in the blender. You can also cook these along with the peas if for some reason you don’t have any left over from another meal. I added more olive oil, tahini and blended until smooth. You can also serve the soup or cream – choose the thickness to suit your taste – with grilled salmon, or with toast.
