Vegetarian Pea Soup
Apr. 4th, 2004 02:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ambitious_wench2 lb bag of split peas
two medium onions that that have started to sprout
7 cloves of garlic, likewise beginning to sprout
teaspoon of lapsang-souchong tea
8 cups of water
teaspoon kosher salt
one can of baby peas.
Put the split peas in a largish pot, and then add 8 cups of water. I know, it looks like there's not enough water, but trust me on this, ok?
Bring the water to a boil, and as it's heating dice up the two onions finely, including the green sprouts from the top. Put the green bits in the pot with the water and peas, and then saute the onions in olive oil. Mind the pot doesn't boil over! While the onions are sauteing , mince the garlic. I use this great little chopper put out by Black and Decker--I love it. Put the garlic right into the pot with the peas and water.
Once the onions begin to brown, put them in the pot with the other stuff. Add the smokey lapsang-souchong tea. Add the kosher salt. Cover, but vent the lid a bit, and simmer for about 30 minutes.
Stir occasionally, and you will note that the peas absorb almost all the water; that's good. Next step is to puree it--I have to do it in batches, transferring from one pot to another between each batch in the blender.
Once it's all pureed, put it back on the heat and add the can of peas, water and all. Stir well. Add more water if desired.
Serve with a few drops of Sherry wine in it, or a nice hot chile oil. Sourdough bread is especially good with it. You won't miss the meat.
two medium onions that that have started to sprout
7 cloves of garlic, likewise beginning to sprout
teaspoon of lapsang-souchong tea
8 cups of water
teaspoon kosher salt
one can of baby peas.
Put the split peas in a largish pot, and then add 8 cups of water. I know, it looks like there's not enough water, but trust me on this, ok?
Bring the water to a boil, and as it's heating dice up the two onions finely, including the green sprouts from the top. Put the green bits in the pot with the water and peas, and then saute the onions in olive oil. Mind the pot doesn't boil over! While the onions are sauteing , mince the garlic. I use this great little chopper put out by Black and Decker--I love it. Put the garlic right into the pot with the peas and water.
Once the onions begin to brown, put them in the pot with the other stuff. Add the smokey lapsang-souchong tea. Add the kosher salt. Cover, but vent the lid a bit, and simmer for about 30 minutes.
Stir occasionally, and you will note that the peas absorb almost all the water; that's good. Next step is to puree it--I have to do it in batches, transferring from one pot to another between each batch in the blender.
Once it's all pureed, put it back on the heat and add the can of peas, water and all. Stir well. Add more water if desired.
Serve with a few drops of Sherry wine in it, or a nice hot chile oil. Sourdough bread is especially good with it. You won't miss the meat.
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no subject
Date: 2004-04-04 04:27 pm (UTC)no subject
Date: 2004-04-04 04:46 pm (UTC)AW.
no subject
Date: 2004-04-04 05:13 pm (UTC)I like the tea adding part...but it makes it really clear that I must get some in general as I am all out...
no subject
Date: 2004-04-06 06:31 am (UTC)(Liquid smoke is also a good option).
no subject
Date: 2004-04-06 10:36 pm (UTC)no subject
Date: 2004-04-07 02:58 am (UTC)I cannot find Liquid Smoke in any of the grocers around here. Never knew miso had a smokey flavor, I always thought of it as salty.
*http://www.tealuxe.com/bulletinboards/brewing/brewing.html
no subject
Date: 2004-04-07 03:00 am (UTC)no subject
Date: 2004-04-07 05:54 am (UTC)Miso isn't smoky. It's got a sort of salty richness that serves the same purpose as smoke and gives extra character to the peas, to my taste at least.
OFT of this post but,
Date: 2004-04-09 08:47 am (UTC)Re: OFT of this post but,
Date: 2004-04-09 11:06 am (UTC)Adoka,
Thank you for your sentiment. Frankly, I can't blame you for not wanting to post to each set. To be honest, I am not sure I would want a thank you from everyone who enjoys them to each set. I'd get a flood of emails!
I'm consatntly amazed by the diversity of shapes of women, and the levels of emotion and mood I see in those old pictures. Somehow, they seem so much more real than the silicon-injected, botox junkies that pass for women today.
A. Wench.