Today I decided to explore the forgotten corners of the kitchen cupboard.
That’s where I found the dried peas. Cinderellas of the store cupboard, they scrub up well when you take them to the ball. Feeling like a fairy godmother, I whisked them away from their dreary existence.
I rattled them into a pan, then added water and a peeled whole onion pierced with a few dried cloves. (Respect and credit to Rose Elliot’s The Bean Book).
That in itself (with salt and black pepper to taste) will make a fine pea soup in twenty minutes.
But I was an experimental mood so I continued my expedition in the Land of Cupboard.
Peering into unlabelled jars, I unearthed more treasures. Into the soup went a palmful of buckwheat, the same of puy lentils and (I thought this rather masterful) ground almonds.
The result was a lovable, luxurious yet light and comforting soup.
What’s in your cupboard?
Real Food Lover 