The smell of yellow pea soup is such an effective invitation that even the person who declared five minutes ago that he is not hungry at all will look into the kitchen. Cheap, dense, reliable. He doesn't ask for a diploma in gastronomy, yet they ask for it back. Once the lid is lifted, diet plans politely move to the next day.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Wash the peas, soak them, then cook them in fresh water with onions and bay leaves. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Skim off the foam, cook on low heat until completely soft. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Take out the beans, partially blend them so that they remain creamy, yet rustic. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Season with garlic and smoked paprika; serve with crispy onions. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Soak it for a couple of hours and only add salt at the end; so it softens faster and more evenly.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.