BT's Anglo Version of Soupe Aux Pois
Ingredients:
1 and 1/2 cups (180 grams) whole yellow dried peas
2 large onions
1 small leek
3 large carrots
2 tablespoons ghee, coconut or vegetable oil
1 small medium hot chili
1/4 teaspoon mustard seeds
1 large sprig fresh thyme
1 teaspoon french dried thyme
2 teaspoons marjoram
1/2 teaspoon lovage
1/8 teaspoon ground cloves
1 large bay leaf
8 cups (1.9 l) filtered water
kosher salt
ground black pepper
Directions:
Wash peas thoroughly and place in bowl with enough water to cover them completely
Soak peas overnight or for at least 6 hours
Wash leeks and cut into small pieces
Chop onions into small pieces
Chop chili into very small pieces including ribs and seeds
Dice carrots
Into a heavy gauge pot add fat and turn heat on medium
Add mustard seeds
Cook mustard seeds until they begin to pop - approximately 90 seconds
Add chili and continue to cook 1 minute
Turn heat down to medium low and add leeks and onions and cook until onion are translucent
Add salt, pepper and cloves and stir for about a minute
Add marjoram, dried thyme and lovage and stir for a minute
Add water, carrots and peas
Bring water up to boil
Add bay leaf and fresh thyme
Cover soup
Reduce heat to very low and simmer for 2 1/2 to 3 hours. Check the soup every hour to make sure there is adequate liquid. If more liquid is need, added half a cup at a time
Soup is done when the peas are soft but still maintain their shape
Remove bay leaf and thyme
Serve
Soup can be served with garlic bread or croutons. Shown below with goat yogurt and chili sauce
Enjoy! !בתיאבון
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