Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Food Photojournalism, Food Styling and More!

Sunday, February 20, 2011

Sprouted Pea Soup

Instead of an ordinary split pea soup try sprouting your peas to make a savory, healthy, vegetarian alternative.  

Peas are very easy to sprout.  You can follow the same instructions for sprouting mung beans.   After the dried peas soak for a day, they will become live food - doubling in both size and nutrition. They will look like regular peas from the garden, but they will need to be cooked to become soft.

Sprouted Peas

Cup of Sprouted Pea Soup

Ingredients:

1 cup of spouted peas (1/2 cup of whole split peas)
2.5 cups of water
1 medium sized potato
1 small piece Parmesan cheese rind
6-10 shiitake mushrooms
1 small onion
3 cloves garlic
2 tablespoons dill
1 teaspoon cumin
Salt and pepper to taste

Directions:
1.  In a pressure cooker, add the sprouted peas, potato, add the Parmesan rind. 
2.  Cook on high heat until the cooker whistles, then cook on low heat for 10 minutes. 
3.  After you turn off the heat on pressure cooker, set aside and let sit for 15 minutes.
4.  Saute the onions, garlic, mushrooms, dill, and cumin until lightly browned.  
5.  Combine the sauteed ingredients together with the ingredients in the pressure cooker, then puree with a hand blender.
6.  Add salt and pepper to taste then serve.

Note:   You can use a large pot instead of a pressure, but cooking time will increase to 2 hours. 

2 comments:

  1. Ahhhh! A great how-to post about sprouted beans. Thank you for sharing, I'm encouraged to continue learning more about this technique. It sounds very fresh.

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  2. The peas are pretty easy to sprout. I cook them with rice too.

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