Yesterday, a bag of locally grown, dried Kilkenny peas were received from a generous neighbour. Some of them were soaked overnight, as I pondered how they should be cooked.
 |
| Kilkenny Dried Peas |
Peas were first cultivated in central Europe and were probably introduced to Ireland before medieval times. They soon became popular and they had the added advantage of storing well throughout the winter months, once they were dried.
This morning, the weather was wet and miserable, so it was the perfect day for a hearty, winter soup. There was no time to go shopping, this had to be a quick recipe, using what was already in the house and garden.
 |
| Soaked and Cooked Peas added to Onion, Marrow & Carrot |
Recipe:
A handful of dried peas were soaked overnight and then simmered for 30 minutes.
A large onion, gently softened in butter with a dried bay leaf.
A hunk of marrow left over from the last of the summer courgettes, added to the onion, along with a chopped, freshly dug carrot.
The peas were added along, with a little cider (because it was there) and a litre of good stock.
 |
| Stock added to the Pea Soup |
This was simmered for 10 minutes, seasoning corrected and a teaspoonful tumeric added.
Tumeric is a spice that contains curcumin, which is believed to have anti-inflamatory properties and to protect against Alzheimer's disease and cancer. In addition, it enhanced the yellow colour of the vegetables.
 |
| Pea, Marrow and Carrot Soup |
The soup was then whizzed up, a sprinkling of parsley added and ready for consumption.
If it is too thick, water or milk can be added.
Email: kilkennyseakale@gmail.com
