Oh My Hungry Me

HOPI NATURAL BIO SOUP

 

Pulse Mixture

Hopi přírodní bio polévka

Contains: yellow pea, coarse grained green lentils, adzuki beans, barley (contains gluten), dried onion, dried red pepper.

HOPI soups combine pulses, cereals and good-quality, naturally dried vegetables in BIO quality.

In comparison with so-called "instant soups", HOPI soups do not contain any preservatives, artificial colours, monosodium glutamate or other flavourings.

One pack suffices for

  • 5 portions of rich pulse soup
  • 2-3 portions of pulse mash in vinaigrette
  • 4 portions of pulse salad
 

RECIPES

 

Oh My Hungry Me

A mixture inspired by the gastronomy of Cherokee Indians, living in the South-East of the USA. These Indians like to make a soup from a kind of pea very similar to the Czech one, combined with various kinds of beans that they have been growing themselves for centuries.

 

SOUP: Mixed Pulse Soup

Number of Portions: for 5 adults
Preparation Time: 30 – 35 minutes
Hopi přírodní bio polévkaPut the mixture into a fine sieve, sort it, wash under running warm water and put it into a pot (it is not necessary to dunk the mixture in advance). Add 1.5 l of cold water, cover with a lid and wait for the water to boil.
Then turn down the cooker, uncover the pot a little and let boil for 15 minutes (the soup must boil gently during that time).
After that, add 2-3 cloves of mashed garlic, 3 teaspoons of marjoram and 1 lump of vegetable bouillon (preferably not containing monosodium glutamate) and let boil for another 15 minutes, until the ingredients become sufficiently soft.
If the soup is too thick, dilute it with hot water whilst cooking – cold water causes the pulses coatings to stiffen.
Then thicken the soup with a thickener (smooth flour stirred in cold water until the consistency is dense, yet runny, pour into the soup through a sieve and stir out the lumps). Boil lightly for 5 more minutes.
Finally, add a sprinkle of salt, possibly add some pepper and add 1-2 tablespoons of lemon juice depending on your taste. The salt and lemon should only be added when the ingredients are soft, otherwise they could prolong the time it takes for the pulse to boil.
Decorate the soup with finely chopped chive.

Another option: The soup may be added an unconventional touch by letting it cool down a little after it has boiled and then blending it into a smooth mash. Then pour it onto the plates, add 1 tablespoon of sour cream and decorate with fresh mint leaves. Serve with crispy toasts.

 

MAIN COURSE: Pulse Mash in Vinaigrette with Boiled Eggs

Number of Portions: for 2-3 adults
Preparation Time: 30 – 35 minutes
Hopi přírodní bio polévkaPut the mixturdients become sufficiently soft and mash-like.
Finally, flavour with salt and lemon juice. The se into a fine sieve, sort it, wash under running warm water and put it into a pot (it is not necessary to dunk the mixture in advance). Add 1.5 - 2 litres of cold water, cover with a lid and wait for the water to boil.
Then turn down the flame, uncover the pot a little and let boil for 15 minutes (the soup must boil gently during that time).
After that, add 2-3 cloves of mashed garlic, 2-3 teaspoons of marjoram (or 2-3 leaves of lovage) and 1 lump of vegetable bouillon (preferably not containing monosodium glutamate) and let boil for another 15 minutes, until the ingrealt and lemon should only be added when the ingredients are soft, otherwise they could prolong the time it takes for the ingredients to boil.
Thicken the mash with bechamel or a lighter thickener (smooth flour dissolved in cold water until the consistency is dense, yet runny, pour into the soup through a sieve stir out the lumps). Boil gently for 5 more minutes. Add a hard-boiled egg or a fried egg and serve with fresh brown bread.

 

SALAD: Refreshing Pulse Salad with Fresh Vegetable

Number of Portions: for 4 adults
Preparation Time: 30 – 35 minutes
Hopi přírodní bio polévkaPut the mixture into a fine sieve, sort it, wash under running warm water and put it into a pot (it is not necessary to dunk the mixture in advance). Add 1.5 l of cold water, cover with a lid and wait for the water to boil.
Then turn down the cooker, uncover the pot a little and let boil for 30 minutes (the soup must boil gently during that time) until the ingredients become sufficiently soft.
Finally, flavour the mixture with salt. The salt should only be added when the ingredients are soft, otherwise it could prolong the time it takes for the ingredients to boil.
Let the boiled mixture cool down. Meanwhile, cut fresh leaves of iceberg lettuce, tomatoes, cucumber and red pepper into a salad bowl. Pour the mixture in, flavour with virgin olive oil, wine vinegar and add a little salt.
It is possible to serve this salad with a fresh baguette or pitta bread.