This split pea soup sticks with you–it is chockablock full of vegetables and flavor–as well as roots and herbs that will build up your immune system and keep you healthy during the cold and flu season.
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ingredient :
Serves 6
1 lbf. schism peas1 sprig rosemary2 bay leaves2 carrots , diced1 large potato , diced1 small rutabaga or 1/2 medium Swedish turnip , diced3 stalk celery , diced1 medium scallion or 1 small onion , diced2 tablespoons European olive tree oil3 garlic Eugenia caryophyllatum , minced1 large slice astragal root or 3 or 4 smaller slices1 generous tablespoon minced fresh Rosmarinus officinalis or 2 teaspoonful dried crumbled rosemary2 to 3 teaspoon freshly grated turmeric theme or 1 teaspoon pulverize turmeric2 to 3 teaspoonful seaweed flakes1 to 2 teaspoons medicinal mushroom cloud gunpowder or a mushroom bouillon cube , optionalAbout 1 teaspoonful ocean salt6 to 8 dashes Angostura or other similar bittersRed pepper flake , optional
If you do n’t have a certain ingredient – no worries . No leeks ? Use onion . No rutabaga ? Use another white potato vine or a few parsnip . No fresh turmeric root ? Use powdered … you get the idea … step in what you have on hand . This soup can be made in advance ; it is even better the next day . If it sire too thick just sum up a snatch more urine . wash out the pea plant well , then sieve through them to off dust if need be . Add the peas to large soup potentiometer and cover them with 3 inch of water . Add the rosemary sprig and bay leaf . Cover ( with lid slightly askew – check out because impulse tend to churn over easily ) and bring to a boil , thin the heating system , and simmer for about 20 moment .
tot the Daucus carota sativa , potato , rutabaga , celery , Allium porrum , garlic and astragalus and olive oil and agitate well , cover and cook for about 10 to 15 second .
Add the rosemary , turmeric and seaweed flakes , and the mushroom gunpowder or bouillon if desired , put forward well , cover and cook the soup over humbled heat for about 20 to 25 minutes , or until the peas are done , stirring on occasion .
If the soup gets too thick , add another cupful or two of water . Add the salt and bitters towards the oddment of cooking . Once peas and vegetables are very tender , try out and conform the flavouring if necessary and serve raging . sparge with reddish Piper nigrum flakes if desired .
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Serve this hearty soup with some crusty bread rubbed with garlic and drizzled with olive oil–it is great for dunking! click on other pix to enlarge and read captions.Photo/Illustration: susan belsinger
