This recipe is adapted from something I heard listening to Samin Nosrat and Hrishikesh Hirway’s podcast Home Cooking. Samin mentioned a “pea soup recipe”, and because I have several bags of frozen peas on hand at all time, I gave this a whirl. One of the things I love so much about how Samin cooks is her irreverence towards recipes (clearly she’s my cooking spirit animal). I’ve always viewed recipes as more of a suggestion rather than some hard and fast rule I have to follow. We all have different tastes and varying ingredients on hand, and I hardly think it’s worth making a special trip to the store for an obscure ingredient when I have something on hand I can substitute.
Serves 4; Time: 1 hour
- 1 bag (450g) frozen peas
- 1 yellow onion
- 1-2 cups homemade stock (veggie, or chicken)
- 3 cloves garlic
- 1 tsp white pepper
- 1/4 cup tahini
- 1 tbsp of apple cider vinegar (or fresh lemon juice)
- several handfuls of chopped dill (1/2 handful for each bowl when serving)
- Aleppo chili flakes (or whatever chili flakes you have on hand)
- salt to taste
1. Chop the onion into slivers. In a skillet or a dutch oven, sweat the onion on low heat in olive oil until blonde.
2. Add in the thawed peas (just leave them out on the counter for a bit, or run under warm water), garlic cloves, and stock (I used the leftover bean water from beans I simmered that day because I was out of stock). Simmer on low heat for 30 min.
3. Remove from heat and blend the pea, onion, garlic mixture with the tahini in a food processor until creamy.
4. Add in the apple cider vinegar until the soup lifts and tastes bright.
5. Divide into bowls and top with the Aleppo chili, a drizzle of tahini, a few drops of olive oil, and a generous helping of dill.