Greece produces the best thyme and bay leaves. Maybe it's the soil or the sea. I don't know. All I know is that I travel everywhere with an empty suitcase so that I can gather the best stuff when I see it. A little out-there, I know. But I like it that way.
BT's Greek Fava and Chickpea Soup
Ingredients:
8 oz. or 500 grams yellow split peas
1 cup or 128 grams cooked whole chickpeas
1 medium leek
1 small yellow onion
1 stalk dark green celery
3 small carrots
1 red chili pepper
2 tablespoons vegetable oil
2 rounded teaspoons marjoram
1 very large or 2 medium bay leaves - preferably Greek
10 cups (2.5 l) water
Kosher salt
Ground pepper
Directions:
Wash leek and celery stalks
Peel onion
Devein chili
Dice leek, celery, onion and chili into small even pieces
Add vegetable oil to pot
Place heavy gauge pot or pressure cooker on burner
Turn heat on medium low flame
When oil is hot add chopped leek, celery, onion and chili
Sauté vegetables until they become translucent
Sprinkle a tiny amount of salt on the vegetables
Add 2 grinds of black pepper
While vegetables are cooking wash yellow split peas in a colander being careful to remove any stones or detritus
Peel carrots
Dice into quarters
Add water to pot with vegetables
Add washed split peas and cooked chickpeas
Add marjoram and bay leaves
If using heavy gauge pot - cook on low heat for 45- 55 minutes
When peas are cooked, turn off heat and remove bay leaves
Add salt to taste
Let soup rests for 1 hour
To serve: Gently reheat the soup
Ladle into bowls
Add slices of lemon, sliced raw onion and fruity olive oil
Enjoy! בתיאבון
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