Sabores de Canela

Querido Novembro
Por favor ajusta a temperatura.
Traz a chuva de volta e a comida reconfortante para a mesa.
Esta sopa vegetariana cremosa e biológica, adaptada do The kitchn é um bom exemplo de comfort food. As ervilhas secas e as lentilhas não requerem hidratação, mas a verdade é que esta reduz o tempo de cozedura. Pode ser importante quando usamos slow cooker.

Para 6
500 g de ervilhas verdes secas
1 cebola pequena, picada
2 cenouras médias, descascadas e picadas
2 talos de aipo, cortados em cubos
2 c. sopa de azeite
2 folhas de louro
1 c. chá de sal
pimenta preta moída
7 chávenas de água

croutons
6 fatias de pão, cortadas em quadrados
2 c. sopa de azeite
60 g de queijo mozzarella

slow cooker[ 4l ou mais]
Coloque as ervilhas numa tigela e cubra com água fria. Demolhe durante a noite. Despeje as ervilhas num coador para drenar a água.
Coloque as ervilhas numa camada uniforme dentro da slow cooker. Adicione a cebola, a cenoura, o aipo, o azeite, as folhas de louro, o sal e a pimenta. Junte a água, cubra e cozinhe até que as ervilhas estejam macias, 3-4 horas em high ou 6-8h em low.
Retire as folhas de louro, passe a sopa e rectifique os temperos se for necessário.

Croutons
Aqueça o forno para assar. Misture o pão com o azeite numa tigela média.Transfira para o forno e coloque o queijo em cerca de metade das fatias. Asse o pão até o queijo derreter. Faça sandes com a outra metade e asse até dourar. Sirva quente com a sopa.

Dear November
Please adjust the temperature
Bring back the rainy weather and the comfort food to the table.
This creamy and organic vegetarian soup, adapted from The kitchn is a good example of comfort food. Split peas and lentils don’t require soaking, but the true is soaking peas overnight in water shortens their cooking time. This may be important when you use a slow cooker.

serves 6
500 g dried green split peas
1 small onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 tablespoons olive oil
2 bay leaves
1 teaspoon salt
freshly ground black pepper
7 cups water

croutons
6 slices sourdough bread, cut into squares
2 tablespoons olive oil
60 g mozzarella cheese

slow cooker [ 4l or more]
Place the rinsed split peas in a bowl, and cover with cold water. Soak overnight. Pour the split peas and water through a colander to drain the soaking water. Place the split peas in an even layer into a slow cooker. Add the onion, carrot, celery, oil, bay leaves, salt, and season with pepper. Add the water, cover, and cook until the peas are soft, 3-4 hours on high or 6-8 on low.
Remove the bay leaves and puree the soup in a blender, taste, and season with salt and pepper as needed.

croutons
Heat the oven to broil. In a medium bowl, toss the bread with olive oil. Transfer to a baking sheet and spread into an even layer. Place the cheese on about half of the pieces. Broil bread until cheese is melted. Then, sandwich pieces together and broil until golden brown. Serve hot with the soup.