Moroccan pea soup {recipe review}

By | December 24, 2013


This is the first of two recipes that I’ll be testing and reviewing from Levana Kirschenbaum’s The Whole Foods Kosher Kitchen.

The split pea soups I’ve tasted until now have been, well, very pea-tasting. While that isn’t a bad thing, this version shows me that there’s more to pea soup than the peas. And that’s my favorite thing about it: the undercurrent of veggies that’s just beyond the dominant pea flavor. Onion, celery, parsley, and carrots aren’t strong players on their own, but together they take this soup beyond a single note. By the way, no soup mix, though no surprise there. After all, this cookbook is based on fresh, healthy ingredients, so that would be kind of against the rules.

The most unusual ingredient in the soup is turmeric, and I actually bought some (first time!) just for this recipe. Next time, I’ll probably use more of it to see if I can taste it more clearly in the final dish.

Recipe at a glance:

  • Accessible ingredients? Totally.
  • Multiple steps required? Chopping is kept to a minimum since it’ll all be blended at the end anyway. The most tedious part of the prep is peeling the celery, which Levana says to do to remove the stringiness.
  • Left with lots of dirty dishes? Nothing crazy.
  • Taste worth the effort? Yes, yes.
  • Make again? I would make this again (with more turmeric), but because it’s more expensive than my default pea soup, it will probably be a once-in-awhile dish.

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Faigie on December 29, 2013 at 1:10 pm.

if you aren’t sauteing , why do you need the oil?


Tali Simon on December 29, 2013 at 3:21 pm.

Flavor. Levana uses around this amount of olive oil in many of her soups, which generally serve 12. In her book, she writes that you can eliminate the need for stock by doing several things, one of which is using the right amount of olive oil (and sometimes sauteing).


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