Saturday, November 14, 2009

Friday: pea soup, napa and couscous gratin

For the soup: combine in the pressure cooker one cup picked-over and rinsed yellow split peas, 5 cups water, 2 chopped carrots (one yellow and one orange), 1 chopped onion, 2 crushed garlic cloves, half a chicken bouillon cube, and a good pinch of herbs de provence. Seal up, and cook for 12 minutes after it starts to hiss. Open the pressure cooker, puree the soup, add some sliced wienerli and another pinch of herbs de provence, and simmer for a few minutes before serving.

The napa and couscous gratin is a recipe from Wiener, and it's a really good one... no big surprise there.

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