Sometimes the peas in the garden are not yet ripe, and the store stocks are not so good. This is a recipe for the perfect pea soup that does not require peas to separate from the pods. Soup for true legume lovers.
Cooking time: 1 hour 30 minutes
Servings: 6
Ingredients:
- 12 cups of water
- 900 gr. green peas
- 1/3 cup finely chopped fresh dill, plus a little more to garnish each serving
- 1 teaspoon of salt
- Freshly ground pepper to taste
- 3/4 cup low-fat natural yogurt
Preparation:
1. Boil water in a large saucepan. Add the peas, continue to cook, stirring occasionally, for 45 minutes.
2. Use a slotted spoon to transfer one third of the pods into a food processor. Add 1/2 cup liquid from a saucepan and mash (be careful when handling hot liquids). Transfer the mass to a large bowl. Repeat with the remaining peas, adding 1 cup of liquid. Strain the puree and remaining liquid through a fine sieve, taking care to extract as much liquid as possible.
3. Return the soup to the pot, bring to a boil, continue cooking over low heat until the contents are reduced by 3 times (about 6 cups), about 30-35 minutes. Then add chopped herbs, salt and pepper. Pour the soup into bowls, add the yogurt and garnish each serving with dill.
Nutritional value:
Per serving: 79 calories 1 gr. fat; 2 mg cholesterol; 13 gr. carbohydrates; 0 gr. Sahara; 6 gr. squirrel; 429 mg sodium; 364 mg of potassium.
Vitamin C (140% DV), Vitamin A (30% DV), Folic Acid and Iodine (15% DV)