food travel & lifestyle
for
MAD MED
About the Recipe
This delicate soup, accompanied by a slice of sourdough bread, toasted with a little bit of cold pressed extra virgin olive oil, will please your palate and support your food nutrients income in terms of vitamins and minerals. Low in calories, and a good source of proteins, they gave it all!
Ingredients
2 Cups Sweet Peas
3 Green Onion
1 L Water
2 Tsp Sea Salt
Red Hot Chili Pepper to Taste (optional)
2 Tbsp Extra Virgin Olive Oil
Preparation
Clean and chop the green onions into rounds and put them in a medium-size pot.
Clean the sweet peas and add them to the pot.
Add the basil and the water.
Turn on the burner on medium heat.
Add the sea salt once it simmers.
Once it reaches the boiling point, bring down the heat to simmer.
Cover the pot with a lid and put a wooden spoon between the pot and the cover. (Place the wooden spoon on one edge of the pot.)
Let it cook till it they are soft. ( Adjust the water if necessary.)
Add Red Hot Chili Peppers to taste.
Blend using an immersion blender and continue cooking till the soup reaches the right consistency.
Plate and garnish with one tablespoon of extra virgin olive oil and fresh basil leaves per serving and a slice of toasted bread. (Sourdough Bread recipe here)
Enjoy!