Corn Cakes | Main | Gateau au Yaourt a la Framboise

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
Split Pea Soup
Jun 13th, 2004

I've never really been a huge split pea soup fan, but for some reason this recipe looked good, maybe because I had everything for it in the cupboard! Anyway, it turned out really very good. Jim liked it, I liked it, Ian liked it. Jay wouldn't try the 'Swamp Soup' of course, although he was mildly interested to think it might have been made with real swamp bugs.

We ate it with some red rice from 'high in the mountains of the Himalayas' (Bhutan), which was nutty and pretty bland just cooked up plain. But it reminded me a lot of the rice that people ate outside the cities in Thailand. In the city they eat jasmine rice, but up in the mountains and in other rural areas they eat a whole grain rice that tastes really yummy with coconut milk based curries. So I think I'll try a curry tonight over the leftover rice. We also had red cabbage with a cumin vinaigrette. Cabbage is great for the end of the week when you've eaten all the veggies in your fridge, but there's still that half head of cabbage in the back from who knows when. The stuff keeps for ever.


Split Pea Soup with Cumin

1 tsp extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, very thinly sliced
3 cups low-sodium chicken broth
1 large carrot, peeled and finely chopped
1 pound split peas
1 tsp ground cumin
tsp crushed red pepper
3 cups water
Juice of 2 limes (I used less, probably 1 limes)
cup plain low-fat yogurt
cup loosely packed, coarsely chopped fresh cilantro


Heat olive oil in a large soup pot over medium-high heat until hot but not smoking. Add onion, garlic, and cup broth. Bring to a boil, reduce heat to a simmer, and cook, covered, stirring often, until onion is very soft, 10 to 12 minutes. Add carrot and cook for 5 minutes, or until just starting to soften.

Add split peas, cumin, crushed red pepper, remaining 2 cups broth, and water and bring to a boil. Reduce heat to a simmer and cook until peas are cooked through and softened, about 35 minutes. Turn off heat and stir in lime juice. Garnish each bowl with a dollop of yogurt and a sprinkle of cilantro and serve.

-Kathleen Daelemans, Getting Thin and Loving Food
Print Recipe

Comments

© 2006, Kimberly Cooperrider | kymmco@excite.com