Remember this? It's joint soup day on Tufinim et al.! And what a day for winter soups! it's cold outside, grey and raining. I do believe this initiative has invoked the winter Gods from their slumber....
Today I'm going to share with you one of my ultimate winter soups - My mother's pea soup. It's hot. it's chunky. it's full of peas. And it has real-life clouds in it, just like a real winter! what else do you need in life?
Cloud Pea Soup
ingredients:
3 medium sized onions
1 pack of frozen peas (800 g)
2 eggs
some white flour
salt, pepper
preparation:
1. Chop onions thinly and fry in a pan until golden.
2. Fill a pot with water - about 2 litres. Boil, and add the fried onions with a bit of salt.
3. In a bowl, lightly whisk eggs with some salt and pepper. Add flour, a spoonful at a time, and mix well, until you get a thick consistency, like heavy cream. Then add some water - get it back down to the consistency of yogurt.
4. When the soup in the pot is boiling, lower heat and drop in 1/3 spoonfuls of the batter.
5. Cook for another 15 minutes, then add the peas. You don't have to thaw them in advance, but you can. Cook until peas are cooked, about 10 minutes more. Taste and fix the seasoning before serving.
That's it. I don't have one ready, so no mouth-watering pictures, I'm afraid. But I can see into the near future, and from here it looks soupy. And peay. And cloudy.
And don't forget, all you Hebrew readers, to go check out the other blog entries on this yummy venture, via Tufinim website....
3 comments:
What a shame you don't show us the clouds. I keep wondering why you call it like that...
Yamca
Gotch!
shall make soup, and thou shall see the clouds....
I just love your writing! Thanks for the soup, it sounds delicious.
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