Almost green pea soup with poached egg

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The healthy food movement that currently spreads across our modern society somehow managed to completely corrupt the color green. It definitely refers to environmental protection, connection to nature, symbolical meaning for sustainability, youth, growth and human rights. Seems to be logical, right? Green salad, green juice, green smoothie, green soup, green planet, green soul, “eat your greens”. Green over green over green. If famous Ludwig Feuerbach’s postulate: “You are what you eat” would be true, then all healthy green consumers would walk around like green-skined zombies. The remainders who eat different colored food, such as red tomatoes or yellow bananas, and therefore having a regular skin-type, should feel threatened, because the delicacy zombies like most is not spinach ice cream, but human brain.

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Now, I am one of them who prefer eating things that also have different colors, and yet, I was never afraid of zombies eating my brain out. Nevertheless, I do like to keep being very cautious as I don’t like to become brainwashed, which is what many, many zombies like to do with their victims, before they succeed to completely incorporate their white-ish organ. There are several techniques I operate with to stay secure. The most productive one happens to be using my own brain. So I ask, read, think, research, etc. Something that everybody can do. This is how I got the urgent need to banish pure green color from my pea soup and to give it a fancy treatment: a poached egg.

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For green is not only hope and youth, forest and life. And green peas can’t make us green inside. But envy can. “Green with envy” (ancient medicine theorized that envy produced excess bile ,giving skin a greenish cast), such a common symptom in our society. Different than jealousy -a fear of losing something that we have- envy is the desire for something that someone else has. This feeling usually results from insufficient self-confidence and morbid ambitions and can be transformed into schadenfreude, hate, sabotage etc. Many religions warn about it and Christianity even declares it as a deadly sin, using a famous story about two brothers Cain and Abel where envy is a main motive for murder: Cain who was a farmer on the land was envious of his younger brother, shepherd Abel, because God preferred Abel’s sacrifice. As consequence Cain got evil thoughts, didn’t want to listen to God’s warnings and at the end he killed his brother. For this violation God expelled Cain, but trough the mark of Cain he gave him a chance for a violence-free life. This story teaches us not only that envy is a terrible sin, but that even God didn’t like Cain’s green fruit as a sacrifice. Instead he took Abel’s slaughtered animal. What can I tell you- Gods prefer meat!

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Social media has a great ability to feed the feeling of envy, especially when it comes to food. In our Instagram era, it’s pretty easy to fake food finesse. Colorful, stylish and unusual food photographs are a desperate scream for wanting to be envied: Look how good it looks! Imagine where I have been eating! See who I’m with?! Can you imagine how luxurious it is? And all those proteins! The foam on my homemade beer was perfect! I am queen of fermentation with prettiest equipment! I’m in the scene. I rule the scene. I look perfect, just like my food. I’m more creative than you! I know all spots you don’t. My matcha is greener than yours. I have all you don’t. And I force-feed you with envy until you choke on it. 

And of course: #Vegans do it better… 

Considering the Bible story about Cain and Abel and the fact that the strongest poisons are green, just like a dirty dollar bill, I’ll grab for that poached egg and save myself from food zombies who racialist-green want to rule the world. Let’s celebrate the beauty of rainbow!

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 Pea Soup with Poached Egg

Ingredients (serves 4):

400 g shelled peas
2 onions, finely chopped
2 medium sized potatoes, pealed and chopped into 1,5 cm large cubes
40 g or bunch flat parsley leaves, leaves only
2 cloves of garlic, finely minced
1 tsp white pepper
2 tsp fine sea salt
1 tsp cilantro powder (optional)
knob of ghee, butter or coconut fat
2 Tsp cold pressed olive oil
1, 5 liter vegetable broth (depending on how fluid you like it- i like it more creamy)
4 poached eggs

Directions:

1. In a large stockpot, heat a knob of ghee, butter or coconut oil. When melted, add onions, cilantro (if using) and a couple pinches of salt, stir to coat, cook for 5-10 minutes until onions have browned. Add garlic, stir to coat, cook 1 minute more. Add potatoes, white pepper, stir one more time.
2. Add 1 l hot vegetable broth, (reserving 1 cup for blending or pureeing) bring to boil and cook until potatoes are done. Add peas and parsley and turn off the heat. When the parsley has wilted, transfer the soup to a blender and blend on high until smooth  or use a hand blender and puree the soup (add extra broth if desired). Season to taste.
3. Spread the soup into bowls covering each bowl with one poached egg. (Here are instructions how to poach an egg). Garnish with black cumin, chili flakes, and few drops of olive oil. Serve warm!

 

 

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