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Serves 6
INGREDIENTS:
8 oz. black eye peas
6 cups water
1 large onion, finely chopped
4 carrots, thinly sliced
2 tbsp. fresh garden herbs, finely chopped (dill and parsley)
4 large clove elephant garlic, crushed
1 tsp. cayenne pepper
2 tsp. salt
3 tsp. coarsely ground black pepper
natural Balkan or Greek yogurt to serve
METHOD:
Bring water to a boil in a deep pan. Add peas, onion, carrots, garden herbs, elephant garlic, cayenne pepper, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 2 hours until smooth. Put in blender for a smoother soup. Serve red hot with a dollop of yogurt and pita bread.
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