Sunday, August 1, 2010

Summer Pea Soup

Despite the scorching heat, we were inspired to create this wonderful recipe for Summer Pea Soup. It's light and tasty when served at room temperature, and a hint of almond essence makes it a pleasantly surprising dish for a Saturday lunch.
400 gr dried yellow peas
3 cloves garlic, pressed flat with the wide edge of a knife

3 tbs olive oil
1 tsp cumin
juice of 1 lemon
1/2 cup fresh basil leaves, chopped
1 tbs almond essence
salt and pepper

The Recipe
In a large pan saute the garlic cloves in the oil for a few minutes until they turn golden. Add the peas and mix. Add water (just the right amount to cover the peas) and boil. Simmer and let cook for 45 minutes on low heat, or until the peas are very soft.
Mix in the cumin and lemon juice. Add 1 cup water, stir and let boil. Then add the basil leaves, almond essence and salt and pepper. Mix well and let cook for another 10 minutes. Set aside and let it cool. Serve at room temperature, or if you can't wait, just serve it hot (it's just as good...).