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For a long time, preparing a creamy mushroom soup meant heating up a can of mushroom soup to me.
It was until a dinner party last summer that I taught the mushroom soup is one of those soups that requires a lot of time to prepare if you want to prepare it from scratch. I was asked to make falafel for a quite some time now. I do not like using pre-made mixtures, and even though I did not look for a recipe earlier, I was sure that it was not that hard to cook falafel at home from scratch.
I searched recipes online, then I turned to one of my cookbooks specialized on Mediterranean food. The traditional method for cooking falafel is frying, and it does not include egg or flour, but as I mentioned in the previous entry, I decided to bake them. My main concern was having dry falafel balls. It was not the issue, at least they were not more dry than their fried counterparts. However, they fell into pieces. Hence came the addition of egg and flour. I admit, including egg and flour make falafel taste like slightly more vegetable burgers than falafel, but I will not have the regret of eating a fried dish. Makes 6 servings. After cooking the chickpeas, the preparation of falafel takes about 10 minutes. Once I bought a bag of dried peas instead of lentils. I love lentil soup, and I was very happy that I finally found green lentils. You can imagine my disappointment when I realized the mistake.
After looking for dry split pea recipes, I decided to make the soup with peas instead of lentils. The soup tasted good and I kept the recipe. This soup will keep you warm during the cold winter days.
This is one of the two most prepared soup in my kitchen. I found the recipe long long time ago on the web. I use the soup base for many other soup variations. This one is from my brother. It will be here as soon as he sends the recipe… |
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