Piquant Pea Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

I always made pea soups in the traditional Northern European mode, with sweet herbs, rustic meats, and croûtons, until one winter when I was living in a village on the island of Crete. One chilly day I yearned, really yearned, for split pea soup. There was no bacon, no sausages of the type I was used to, nor were there sweet herbs. But there was fragrant cumin seed, and pungent wild sage growing on the mountainside, and a neighbour with a decorative chilli pepper bush ...

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