Hernekeitto Tabascolla
recipe

A flavorful and slightly spicy pea soup that adds a new twist to the traditional recipe.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 500 g dried peas
- 1 liter water
- 1 large onion
- 2 carrots
- 2 potatoes
- 2 garlic cloves
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 2 tablespoons Tabasco sauce
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions:
1. Soak the peas in water overnight. Rinse the peas before cooking.
2. Peel and chop the onion, carrots, and potatoes.
3. Heat olive oil in a large pot and add the onion. Sauté for about 5 minutes.
4. Add the carrots and potatoes, and cook for a few more minutes.
5. Add the rinsed peas, bay leaf, and water. Bring to a boil, then reduce the heat.
6. Let the soup simmer on low heat for about 30 minutes or until the peas are soft.
7. Add crushed garlic, salt, black pepper, and Tabasco. Mix well.
8. Remove the bay leaf and puree the soup with an immersion blender if desired.
9. Serve the soup garnished with fresh parsley.
Nutritional Information (per serving, 4 servings):
- Energy: 250 kcal
- Protein: 12 g
- Carbohydrates: 45 g
- Fat: 5 g
- Fiber: 15 g

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