Pea Soup

PEA SOUP

1) Begin by bringing about 2 quarts of water or chicken broth and 16 ounces of dried peas to a boil in a large soup kettle. 

2) Simmer the peas on low until they begin to get soft. 

If you started with water rather than broth, add some vegetable or chicken bouillon - about two tablespoons or two cubes.

3) Add some pieces of chopped raw carrot, about 1/2 cup. When the carrots begin to soften, add curry powder, and dill weed. Pea soup will take a generous amount of curry. Start with two tablespoons and add more if needed.

4) Allow a total of about 2 1/2 - 3 hours to simmer the soup. It will not need your constant attention, but it should be stirred frequently. Add more water if the soup gets too thick.

5) To add a little umami without changing the texture of the soup, add a puree of sauteed onion and garlic.

Put the onion and garlic in a glass bowl with a couple tablespoons of olive oil and blend with an immersion blender. Add the puree mix to your soup at any point. Other options are fish sauce or anchovy paste in small amounts.

When you get in a tight place and everything goes against you till it seems as though you could not hold on a minute longer, never give up then, for that is just the place and time that the tide will turn.

 Harriet Beecher Stowe