SUPA DE BIZELYAS

Split Peas Soup

A delicious winter soup, enhanced with homemade croutons.

Recipe Granma Yvonne

Serves 6

 

1 cup chicken stock

3 cup water

2 medium potato (peeled and quartered)

1 bunch leeks

1 shin

1 cup split peas

150ml  fresh cream

 salt and white pepper

  

  • Boil in a pot chicken stock, leeks, shin and potato.

  • When potato and are soft, add the peas

  • When peas are soft, liquidise in food processor

  • Return soup in pot and warm up

  • Serve decorated with swirl of cream.

PS: This soup has a tendency to burn easily. Must watch and stir all the time while reheating.

 

HOME MADE CROUTONS:

1 few days old KitKat (Hallah), cut into small cubes

1/2 cup olive oil

1 tbsp. butter, melted

2 large garlic cloves, minced

1/3 cup grated Parmesan cheese

1-2 tbsp. dry or fresh parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. thyme

1/4 tsp. celery seed

pinch of salt

 

 

  • Combine ingredients (except bread).

  • Cut the bread into squares, then pour the seasoning mixture onto baking pan and stir the croutons to coat. Make sure all are coated,

  • Arrange in single layers on cookie sheets.

  • Bake at 150°C for 10-15 minutes or until golden and fragrant.

  • Allow to cool and store in an airtight container. Keeps 4 weeks, or may be frozen for up to 6 months.

 

Sopa de Byzelias.jpg

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