green pea soup (tongsui)
During the days of my vegetarian diet, I cooked green pea soup several times. It was a great way to fulfill those hunger pangs I was experiencing. And it’s a sweet dessert that can be enjoyed by the whole family.
Green pea soup is a tong sui, or dessert soup, that is commonly eaten for its cooling properties which help reduce heatiness that causes fevers, sore throats, acne breakouts, etc during hot spells. I cooked this again today because the weather’s been unbearably hot lately.
In the days when I was working on of those exhausting jobs in IT, I never had the luxury of tending over soups like this. But it’s really simple to make, just that you have to watch the fire.
I don’t use exact measurements so these are just estimates. To make a big pot, I just throw two cups of dried green peas (they’re sold in small packets) into a pot with 6 cups of water.
When the water comes to a boil, turn it down to medium/low and simmer for 2 hours till soft. Add 1 cup sugar or enough sugar to taste. Again the time here is just an estimate depending on how soft you want to peas to end up. I like the peas to be really soft, almost of porridge texture, so I let the soup bubble on for a while longer, checking every now and then. So it’s completely up to you.
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