|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 Cumin1 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
½ tsp crushed red pepper
3 cups water
Juice of 2 limes (I used less, probably 1 ½ limes)
½ cup plain low-fat yogurt
¼ 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 ¼ 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 ¾ 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