Cuban pea soup

Ingredients for 4 servings:

• 250 g yellow peas, peeled
• some rapeseed oil
• 100 g onion(s), cut into large pieces
• 6 garlic cloves, finely chopped
• 1.3 liters of beef broth
• 250 g carrot(s)
• 16 cherry tomatoes
• 20 slice(s) salami (pepper salami)
• 1 tsp, heaped mint, dried, crushed
• some Tabasco
• e.g. coriander leaves or parsley, chopped
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

spicy and slightly hot

Soak the peas in water the day before. Roughly dice half of the carrots and finely dice the other half. Sauté the onions and garlic in the oil, deglaze with the stock, and add the peas and the coarsely diced carrots. Cook for about 1 hour, until the peas are soft. Puree the soup with a hand blender and simmer the small carrot cubes for about 10 minutes. If the soup is too thick, add a little more stock. Stir in the mint and season with Tabasco, salt, and pepper. Halve the cherry tomatoes and heat gently in a small saucepan. Ladle the soup among the bowls. Arrange the heated tomatoes and salami slices on top. Sprinkle with chervil or parsley.