John Myers
Ingredients for 4 servings:
- 1 cup peas, green, dried, 150 ml
- ¾ liter of water
- 2 bay leaves
- some dill or marjoram or parsley
- 4 m.-sized potatoes
- 1 large carrot(s)
- 1 stalk of celery, if desired
- 3 tbsp, heaped crème fraîche
- some salt and pepper
- 1 tsp, levelled sugar
- possibly asafoetida
- 4 tbsp sunflower oil, virgin
- 1 tbsp caraway seeds
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 13 hours 45 minutes
traditional recipe, modified according to Indian health teachings Ayurveda, also vegan possible
Soak the peas in water overnight, then bring to a boil in the soaking water. Add the bay leaves and dill, marjoram, or parsley, and simmer for 1/2 hour. Meanwhile, wash, peel, and dice the potatoes. Wash and dice the carrot. Add to the soup and simmer for another 1/2 hour. Celery can be added optionally. After the soup has simmered for 1 hour, mash with a potato masher; some chunks will remain. Stir in the crème fraîche and season with salt, pepper, sugar, and, if desired, a pinch of asafoetida. Simmer for another 15 minutes, then briefly mash with a potato masher at the end—the soup should be thick, like a stew, with small chunks. Meanwhile, heat the oil in a separate small saucepan and add the caraway seeds. Toast the caraway seeds over medium heat for about 3-5 minutes. You’ll know when it’s ready by the smell. Then stir the oil and caraway mixture into the finished soup. You can also toast bread cubes during this step, or skip it and serve the soup with fresh caraway bread and butter instead. For a vegan version, omit the crème fraîche and toast the caraway seeds with twice the amount of oil.
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