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Makes
over 4 cups, 2 1/2 pounds
Writer Notes
30+ years in the past, I was developing recipes for institutional kitchens which wished to aid vegetarian meals. We made dry mixes, including a Destroy up Pea Soup Mix — and on the spot a variety as one other technique to utilize the basic ingredients. Now, impressed by food52, it has developed correct a dinky, however mostly I will whisk away the tweaking as much as you! It be a dreamy faded coloration, a pleasant shock for of us who couldn’t issue they love both predominant ingredient. —susan g
Substances
1 cup
inexperienced damage up peas
3/4 cup
diced carrots
1/2 cup
diced onions
1
bay leaf
1/4 – 1/2 teaspoons
Jane’s Crazy Blended Up Salt*
1/4 teaspoon
recent ground pepper**
3 tablespoons
cornmeal
2 cups
water (add 1/4 cup or extra, if wished)
12.3 ounces
box company silken tofu
1 tablespoon
tamari soy sauce (gluten free)
Instructions
- Put damage up peas in a 2 quart pot with carrots, onions, bay leaf, cornmeal, water, salt and pepper. Bring to a boil, then simmer with lid a little bit of ajar for about an hour, or till the peas are very refined. Slither periodically so that it cooks evenly and doesn’t stick with the bottom of the pot. Add a puny amount of water need to you will love it. It needs to be mashable, however thick.
- Exhaust an immersion blender to puree in the pot along side the drained tofu and tamari — refined or full. Or switch to a food processor, when safely cooled, to puree.
- Take a look at seasoning. At this point it’s ready to aid, or will most likely be the beginning point for seasoning or textural additions. Mayonnaise or yogurt, about 1/2 cup, will most likely be added; Aleppo peppers or hot sauce can spice it up. Garnish with carrot curls. And need to you will prefer soup, one other 2 cups of liquid needs to be about correct.
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*Exhaust any tasty seasoned salt, or celery salt.
**For a pepper with extra zing, mix 2 parts dim peppercorns with 1 portion pickling spice with chiles (or add some crushed chiles); set aside them in a pepper grinder.
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