It’s finally cold here in Israel. I love all seasons. When I was a kid I used to ask my father over and over what his favorite season. I always hoped he would answer he prefer the spring. We both born in April. All of our roses in the garden bloom on April- these were good enough reasons to love the spring.
He always said that every season is wonderful in her own way. Today I understand what he was trying to explain to me when I was a child. Anyway, I missed the cold weather. I missed soups and since we left Milwaukee I have not made soup. The sunny winter of Arizona did not inspire me to make soups.
So today I made dry peas soup – which I absolute love: it does not have many ingredients, there is no need to soak the peas overnight, and it’s delicious. I hope you’ll like it.
Ingredients
1 Large yellow onion
1 cup of dried peas
3-4 medium carrots
2 garlic cloves
1 Liter of boiling water
Half a teaspoon of cumin
1 teaspoon of salt (you may add more or less: suit it to your own taste)
2 tablespoon olive oil/ canola oil
Instructions
1. Fry the onion until browned
2. Peel the carrots and cut them into coarse pieces
3. Add the carrots and garlic to the onion and stir for 2-3 minutes
5. Add the peas, the spices and the boiling water.
6. I use a stainless steel pressure cooker that saves me a lot of time. If you have a pressure cooker, first cook over a high heat, after the pressure begins to release from the small nozzle, transfer to low heat and cook for about 45 minutes.
If you do not have a pressure cooker, cook the dry peas until soft (after boiling, lower the heat and cook for about two to three hours, until the peas soften). Add more water to the pot if needed.
7. Grind the soup using a hand blender.
If you do not like a smooth texture – and you prefer not to grind the soup I recommend grating the carrots before adding it to the pot.
And that’s it!! How easy was that??? Did you like this recipe? Do you have any questions? Write me here in the comments section!
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