I wish I could say that I love spring but I honestly can’t. There’s no spring where I live, you see, and the closest to seasons that we have are pre- and post-Christmas (just kidding, they’re wet and dry seasons). Kidding aside, I do appreciate the Black Eyed Peas (band) and this irresistible, honest to goodness, creamy Black Eyed Peas and Alfalfa soup.
A few weeks ago, a couple of Instagram bloggers had this idea of getting a bunch of people to do a collaboration to welcome spring. The theme was peas. #EasyPeasy was the hashtag (incidentally, please get on Instagram and check the other fabulous entries).
I was flattered that one of my mutuals invited me to join this party. I don’t have many followers on Instagram and I have a tiny, fledgling blog that I struggle to update. Anyway, it didn’t hurt to try and tag along. And so I made this creamy black eyed peas and alfalfa soup.
What can I say about this soup? It’s rich and milky and cheesy (thanks to the parmesan) and so, so easy peasy. And peasy, too. I used a cup of peas in this soup in keeping with the general theme.
The texture is kind of soft but gritty, very interesting to taste. Add to that the alfalfa and the toasted almond slivers and you have a winning soup right in your hands.
Why alfalfa? Well, I saw Mr. Bean once put alfalfa on a sandwich and I couldn’t get the picture out of my head. Besides, alfalfa’s very springlike and green and healthy. It’s refreshing and counterbalances the creaminess of the soup.
Easy peasy right? The only thing that might give you the slightest bit of trouble is when pureeing the peas especially if you’re all thumbs like me.
Want to start cooking this fabulous Creamy Black Eyed Peas and Alfalfa Soup?
creamy black eyed peas and alfalfa soup
- 2 tablespoons butter
- 1 head garlic
- 175 grams black eyed peas
- 1 liter water
- 240 ml 1 cup heavy cream
- 100 grams parmesan cheese
- a handful alfalfa sprouts
- 1 tablespoon butter
- almond slices
- Soak the peas in water for 5-10 minutes until soft.
- In a large saucepan, melt the butter over low heat. Saute the garlic until lightly browned and fragrant. Add the peas and saute for 3 minutes.
- Add 720 ml water (3 cups) and simmer for a few minutes. Remove from heat.
- Transfer the peas to a blender. Add the heavy cream and puree the mixture until creamy. Transfer back to the saucepan.
- Add the remaining water and parmesan. Season with salt and pepper and simmer for 5 minutes or until the parmesan is melted.
- Meanwhile, place the almond slices and the butter in a microwave-safe dish. Lightly toast the almonds in medium high power for 10 seconds.
- Top the soup with the alfalfa and toasted almond slices. Sprinkle additional parmesan cheese before serving warm.
How to Prepare Alfalfa Soup
If you have never tried alfalfa sprouts before, you’re in for a treat! Alfalfa sprouts are small, stringy greens packed with nutrients. While they’re delicious, they should be thoroughly washed before eating. This way, you can enjoy the crunchy texture and earthy flavor of alfalfa sprouts without the risk of contracting a disease.
Another way to enjoy the benefits of alfalfa is by drinking it. This tea contains alfalfa and boldo, which are both considered to be herbal supplements. They are also beneficial for treating high cholesterol, arthritis, indigestion, and kidney stones. Drinking alfalfa tea is a healthy alternative to coffee or other beverages. For an extra-healthy beverage, try mixing alfalfa with lemon juice.
You can also try substituting alfalfa sprouts or radishes for tomatoes. A good substitute for cottony tomatoes is alfalfa sprouts, spinach, or grated carrot. In fact, you can use twice as much lettuce instead of tomatoes. If you’re not a fan of alfalfa sprouts, you might want to try a dish that features houblon sprouts instead. Houblon sprouts have a mild acidity, and they pair well with this dish. In addition, a dish made with houblon sprouts will also feature nasturtium leaves and sheep’s milk yogurt.
Alfalfa sprouts are a versatile, healthy food that can be enjoyed cold or hot. Sprouts are so versatile that they can even be substituted for lettuce in sandwiches, especially with an avocado. You can also add alfalfa sprouts to stir-fries and soups. Just be sure to cook them thoroughly to kill any foodborne illness-causing bacteria. While alfalfa sprouts are not high in calories, they do provide some valuable vitamins and minerals.
Another benefit of alfalfa is its high concentration of vitamin K. Alfalfa contains 13 percent of your daily allowance of vitamin K, an essential nutrient for healthy blood clotting. Vitamin K also helps treat anemia by improving blood production, reducing the effectiveness of medications such as Coumadin. Free radicals damage your cells and cause oxidative stress. Free radicals can lead to diseases like heart disease and diabetes, and alfalfa fights off these harmful molecules.
Alfalfa contains many vitamins. Vitamin K helps with the absorption of calcium. This is important for maintaining healthy bones. When combined with calcium, alfalfa helps prevent bone loss and osteoporosis. In addition, alfalfa is a natural antioxidant. These two nutrients work hand-in-hand to help our bodies stay healthy. So, if you’re looking for a tasty, nutritious food, Alfalfa soup should be on your list.
Ways to prepare
Alfalfa sprouts are a wonderful addition to salads, sandwiches, and toasts. These tasty sprouts are low-calorie and packed with nutrients. They add a nutty, earthy flavor to soups and are also great for making sandwich spreads and dips. Sprouts can also be used to replace lettuce or other leafy greens in a sandwich or soup. Here are some ways to prepare alfalfa soup.
Wash alfalfa seeds well before preparing the soup. Rinse them under running water to remove dust and provide moisture to keep the sprouts fresh. Pat dry with paper towels, but do not allow them to dry completely. The seeds should remain moist when put into a plastic storage bag. This will keep the alfalfa seeds fresh. Once the soup is ready, serve. For a nutritious, high-protein snack, try Alfalfa soup with a savory bread.
Always wash sprouts before using. While sprouts are packed with nutrients, they also carry a risk of foodborne illness. People with weakened immune systems should avoid raw sprouts. Also, watch out for signs of rotting in alfalfa sprouts. They smell musty and have excessive water. If they are limp or wilted, discard them. If you can’t get your hands on fresh alfalfa sprouts, consider using dried ones. They can be added to stir-fries, smoothies, or even as an herbal supplement.