The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes four to five serv­ings.

1-2 Tbsp. olive oil

½ onion, chopped

5 cloves of gar­lic, chopped

3 liters chicken broth or wa­ter mixed with chicken soup


1 con­tainer of peas for soup (600 gr.)

30 gr. radish leaves (sakura)

Salt and pep­per to taste

10 gr. radish leaves (mi­cro sakura) Olive oil

Heat the olive oil in a large pot. Add the chopped onion and gar­lic and sauté un­til translu­cent. Add the peas and stir. Pour in the chicken broth. The liq­uid should reach 5 cm. above the peas. Bring to a boil.

Cook over a low flame for 15 min­utes and then re­move from the flame. Add the radish sprouts and blend with an im­mer­sion blender. While blend­ing, add the rest of the chicken stock un­til you’ve reached the ex­act con­sis­tency you de­sire.

Sea­son with salt and pep­per and add the sweet cream or co­conut milk, if de­sired. Turn the flame up high to re­heat the soup and then serve in bowls adorned with radish sprouts and a lit­tle olive oil.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.