Cream of Dried Pea Soup I

Cream of Dried Pea Soup I Recipe from Moldova

Region / culture: Moldova | Preparation time: overnight | Cooking time: 1 hour | Servings: 6

Introduction

Cream of dried pea soup is a classic dish that is both comforting and nutritious. This hearty soup is perfect for a cold winter day or as a light meal any time of the year.

History

Dried pea soup has been a staple in many cultures for centuries. It was a popular dish among the working class in Europe during the Industrial Revolution, as dried peas were an affordable and filling ingredient. Over time, variations of the recipe have emerged, including the addition of cream to create a richer and creamier soup.

Ingredients

3 qt / 3 liters water
0.5 lb / 250 g dried peas
1 parsley root
1 carrot
1 onion
1 bay leaf
1 tsp sugar
1 tbsp butter or oil
1 tsp chopped dill
salt
cubed toasted bread

How to prepare

Pick over and wash the peas, then pre-soak them in tepid water overnight.
Drain the water and boil the peas in fresh tepid water.
Add the onion, carrot, bay leaf, and parsley root to the pot.
Cover the pot and let it boil at low temperature.
Once the peas are tender, remove the carrot, parsley root, and bay leaf. Strain the peas with the onion and then sieve them.
Thin the soup with a little of the strained liquid.
Bring the soup to a boil again and add a tablespoon of butter or oil, sugar, and salt.
Once it boils, add the chopped dill.
Serve the soup with croutons.

Variations

Add cooked ham or bacon for a smoky flavor.
Stir in a dollop of sour cream or yogurt for added creaminess.
Garnish with fresh herbs such as chives or parsley before serving.

Cooking Tips & Tricks

Soaking the dried peas overnight helps to soften them and reduce cooking time.

- Adding a bay leaf and parsley root to the soup while cooking enhances the flavor.

- Straining the peas and vegetables before blending ensures a smooth and creamy texture.

- Adjust the seasoning to taste, adding more salt or sugar as needed.

Serving Suggestions

Serve cream of dried pea soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Boiling the peas with vegetables helps to infuse the soup with flavor.

- Straining and blending the peas creates a smooth and creamy texture.

Ingredient Substitutions

Use fresh peas instead of dried peas for a lighter and fresher soup.

- Substitute vegetable broth for water for a richer flavor.

Make Ahead Tips

Cream of dried pea soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish cream of dried pea soup with a drizzle of olive oil, a sprinkle of chopped dill, or a dollop of sour cream for an elegant presentation.

Pairing Recommendations

Pair cream of dried pea soup with a crisp white wine or a light beer for a refreshing combination.

Storage and Reheating Instructions

Store leftover cream of dried pea soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to thin out the soup if needed.

Nutrition Information

Calories per serving

Each serving of cream of dried pea soup contains approximately 200 calories.

Carbohydrates

Each serving of cream of dried pea soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of cream of dried pea soup contains approximately 5 grams of fats.

Proteins

Each serving of cream of dried pea soup contains approximately 10 grams of proteins.

Vitamins and minerals

Cream of dried pea soup is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

Cream of dried pea soup may contain allergens such as gluten (from the toasted bread) and dairy (if cream is added).

Summary

Cream of dried pea soup is a nutritious and filling dish that is rich in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Cream of dried pea soup is a delicious and nutritious dish that is perfect for any occasion. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying soup that will warm you up from the inside out. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. I had always loved dried pea soup, but I had never tried making it myself. The recipe was handed down to me by my dear friend, Mrs. Jenkins, who was known for her delicious soups. She had learned it from her mother, who had in turn learned it from her grandmother. It was a treasured family recipe, passed down through the generations.

Mrs. Jenkins invited me over to her house one cold winter day to show me how to make the soup. As soon as I walked in, I was enveloped in the warm, comforting aroma of simmering soup. Mrs. Jenkins had all the ingredients laid out on the kitchen counter, ready to be transformed into a hearty and flavorful meal.

She started by soaking the dried peas overnight to soften them. The next day, she drained and rinsed them before adding them to a large pot with water and a ham hock. The ham hock would impart a rich, smoky flavor to the soup as it simmered away. Mrs. Jenkins added in some chopped onions, carrots, and celery, along with a few cloves of garlic for added depth of flavor.

As the soup bubbled gently on the stove, Mrs. Jenkins shared with me the story behind the recipe. She told me how her ancestors had relied on this soup during hard times, when fresh ingredients were scarce. Dried peas were a staple in their pantry, and they would make this soup to nourish their bodies and warm their souls.

After a few hours of simmering, the peas had softened and the soup had thickened into a creamy texture. Mrs. Jenkins carefully removed the ham hock and shredded the meat, adding it back into the pot along with some fresh herbs and a splash of cream. The soup was now ready to be served, piping hot and fragrant with the flavors of generations past.

I took my first spoonful of the soup and was transported back in time. The creamy texture of the peas, the smoky richness of the ham, and the comforting warmth of the broth all combined to create a truly unforgettable dish. I knew that I had to learn how to make this soup for myself, to carry on the tradition and share it with my own family.

Mrs. Jenkins smiled as she saw the delight in my eyes. She knew that I had fallen in love with the soup, just as she had all those years ago. She handed me a copy of the recipe, handwritten on a yellowed piece of paper, and told me to cherish it as she had.

Since that day, I have made the Cream of Dried Pea Soup many times for my family and friends. Each time, I am reminded of Mrs. Jenkins and the special bond we shared over a steaming bowl of soup. The recipe has become a cherished part of my own family's culinary heritage, passed down from one generation to the next.

As I sit here now, stirring a pot of soup on my stove, I can't help but feel grateful for the gift of this recipe. It has brought me closer to my past, to my loved ones who have come before me, and to the simple joy of sharing a meal with those we hold dear. And for that, I will always be grateful.