Pea soup with allspice, basil oil and pistachios
Cuisine: Middle East, Arabic
Servings
10
Preparation
5
minutesCooking time
20
minutesTotal time
25
minutesGreen peas are perhaps my least favorite vegetable. If I wanted to call it that. Anyway, I had a big bag in the freezer. Don’t ask what he was doing there, but he lay there. And I didn’t want to throw it away. And then I came up with this soup. Bull’s eye, peas have risen in my estimation. It turned out to be a delicious soup.
Ingredients
500 gram frozen peas
2 Onions
5 cloves garlic
2 table spoon allspice
250 gram snow peas and sugar snap peas (together)
1 bouquet fresh basil
paar sprigs flat-leaf parsley for garnish
2 vegetable broth
olive oil
50 gram pistachios
Cooking time
- Saute the onion in the olive oil in a large pan. Add the chopped garlic and stir briefly. Let it cook for a while until it is no longer raw. Put in the peas and sugar snaps and pods, but keep a few sugar snaps/pods for later. Add 1 liter of water and bring to a boil.
- Add the allspice and let the soup cook for 10 minutes. Then puree it with a stick blender. Check for yourself whether you should add a little extra water/stock if it is too thick. It should be velvety soft. Not too thick, but certainly not too thin. Bring it to taste with salt and pepper.
- Boil the reserved pods/sugar snaps until al dente. Then cut them into nice diagonal strips.
Fry the pistachios briefly in a dry frying pan so that they release their fragrance.
Mix the basil and 50 ml olive oil in the food processor.
Finely chop the parsley leaves. - To serve, pour the soup into a bowl. Put in some sugar snaps and pods. Spoon a little basil oil in the middle. And sprinkle some pistachios and parsley around it.
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