German style soup of dried peas
Zuppa di piselli secchi alla tedesca
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For 4 people
2 large cups of dried peas
4 carrots
2 medium to large potatoes
1 onion
2 tablespoons tahini
3 tablespoons chopped tomatoes
salt
pepper
sage
summer savory
extra virgin olive oil
Put all the vegetables cut into small pieces, savory, sage and peas in the pot with plenty of water and cook for half an hour until it is softened all.
Towards the end add the tomato, tahini, salt, pepper and oil.
Serve with croutons or toast.
Inspiried from the traditional "Erbsensuppe" you eat at the market in Germany.
(Thanks to Antonella D.)
