My sister, Theresa, owns a brewery in Medford Oregon, The Portal Brewery, and she makes delicious, amazing food for her customers. She never does exact recipes, but here’s as close as I could come to her pea soup!
- 2 medium onions, chopped
- 1 c. white wine
- 1 T. coconut oil
- 1 1/2 tsp. whole cumin
- 1 tsp. black mustard seeds
- 1 T. finely minced fresh ginger
- 2 tsp. finely minced garlic
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 8 c. water
- 3 c. dried yellow split peas, picked over and rinsed
- 1-2 T. mild curry powder (to taste)
- Salt to taste (optional)
- 1 bunch kale
- 2 Tab. Hungarian Paprika
- more Garlic Salt to taste
- Heat a large pressure cooker or pot and sauté the onions for about 5 minutes. When translucent, stir in the cumin and mustard seeds and cook for another minute. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and curry powder. Stir well.
- Cover and simmer until the peas are tender, about an hour. Stir often to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.
- Throw in the kale the last 5-7 minutes of cooking.
- You can also do this raw by cooking nothing, and blending them all twice, in a good blender until hot. It works! Especially in a Blendtec or Vitamix
Word of the Day – abuelas – peas
Tip of the Day – Theresa says – “Carmelize the onions in coconut oil. Lots of Cumin. white wine. yams. garlic. pepper. paprika .more garlic salt. garden herbs. I’m pretty liberal with adding garden veggies. Never make it the same. Can’t stop eating it. Mike the meat eater loves it too. I add about a tsp curry to every big pot of soup.”
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