Dried yellow peas are popular in a vegetable pea soup or in cooked sour kraut traditional dish for Christmas Eve in Poland. But very recently – since beans of any kind are highly benefitial foryour health, peas cream became very popular. This soup is best on a cool day, will fill you up and is tasty. My mom once hosted me with this dish and since then it landed on my regular menu.

SERVES: 6-8 ppl

PREP TIME: 2 hrs cook time + min 2 hrs soaking peas

NEED: 3 qt pot, non stick frying pan, drainer, blender

INGREDIENTS:

1. 1/2 cup dried yellow peas
2. 2 cups water
3. 2 tbsp olive oil
4. 2 tbsp onion, chopped
5. 1 carrot, cut in cubes
6. 3 small potatoes, cut in cubes
7. 1/2 tsp salt
8. 1 tsp dried basil
9. 1 tsp cumin
10. pinch of ground pepper
11. 1/2 cup thin pasta noodles
12. 3 tbsp sour cream (optional)
13. 1 tbsp heavy cream (optional)

RECIPE:

1. Rince 1/2 cup yellow peas under running water. Place in 3qt pot and cover with 2 cups of water. Let sit for at least 2 hours.
2. Bring to boil and simmer on low/medium heat for 90 minutes (more or less until soft, the longer you soak the shorter it takes to cook them soft). Once cooked, do not drain.
3. In the meantime, drop 1 tbsp of olive oil in the pan, onion, carrot an potatoes, heat up and saute for 5 minutes.
4. Add vegetables from the pan to cooked peas, add salt. Fill your 3 qt pot with additional water until it is 2/3 covered (2 qt). Bring to boil and simmer on medium heat for another 10 min.
5. Add spices (cumin, basil and pepper) then blend until smooth.
6. Add 1/4 cup thin pasta noodles or risoni (or some other thin pasta type of your preference), bring to boil and cook for 3-4 minutes.
7. Optional step – add sour cream and heavy cream and stir well.
8. Serve and smile 🙂

*you should get approx. 2 qt soup

*if your soup if too creamy, add some more water in step #4 after blending until you reach desired thickness

PAIR WITH: bread, crispy bacon, crispy polish kielbasa cubes

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