Eastern European Inspired Black-Eyed Pea and Leek Soup
Embark on a culinary journey with this exquisite Eastern European-inspired Black-Eyed Pea and Leek Soup. This hearty and nutritious soup harmoniously blends the earthy flavors of black-eyed peas and leeks, with the aromatic hints of rosemary and a delightful kick of horseradish. Perfect for a cozy meal, this soup is both satisfying and nutritious, ensuring a delightful dining experience for you and a loved one.
Serves: 2, Difficulty: Intermediate
Preparation Time: 20 minutes, Cooking Time: 40 minutes
Ingredients
- 200 grams of black-eyed peas, soaked overnight
- 2 leeks, sliced
- 2 grams of dried rosemary
- 20 grams of horseradish, grated
- 30 grams of alfalfa sprouts
- 20 grams of mustard
- 500 ml of water
- Salt, to taste
- Pepper, to taste
Method
- Drain and rinse the soaked black-eyed peas.
- In a large pot, combine the black-eyed peas and 500 ml of water. Bring to a boil.
- Reduce the heat and let it simmer for 20 minutes, or until the black-eyed peas start to become tender.
- Add the sliced leeks, dried rosemary, and grated horseradish to the pot. Continue to simmer for another 15 minutes.
- In a small bowl, mix the mustard with a bit of soup broth to create a smooth paste. Stir it back into the pot.
- Season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
- Serve hot, topped with a handful of alfalfa sprouts for a fresh, crunchy contrast.
Tips
- For a thicker soup, you can partially mash the black-eyed peas before adding the leeks.
- For added depth of flavor, you can sauté the leeks with a bit of olive oil before adding them to the pot.
Nutritional Information
| Nutrient | Per 100 grams | Per Serving |
|---|---|---|
| Energy | 85 kcal (356 kJ) | 170 kcal (712 kJ) |
| Fat | 2 grams | 4 grams |
| Saturated Fat | 0.5 grams | 1 gram |
| Carbohydrates | 15 grams | 30 grams |
| Sugars | 2 grams | 4 grams |
| Proteins | 5 grams | 10 grams |
| Salt | 0.5 grams | 1 gram |
