Yellow Split Pea Soup With Spiced Yogurt |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
From the Williams-Sonoma Beans and Rice cookbook. While the yogurt sauce is good, we prefer it without. Instead, we just use a large amount of cilantro. This mildly gingery soup is best when served hot, but it is also good chilled. The distinctive yogurt topping is similar to Indian raita, a blend of yogurt and various spices. Ingredients:
1 1/2 cups yellow split peas |
3 tablespoons butter |
1 yellow onion, chopped |
1 carrot, peeled and cut into 1/4-inch dice |
2 teaspoons grated peeled fresh ginger |
7 cups chicken stock (or vegetable stock or water) |
salt & freshly ground black pepper |
1/2 cup plain yogurt |
1/8 teaspoon ground turmeric |
1/8 teaspoon ground cumin |
1/8 teaspoon ground coriander |
salt & freshly ground black pepper |
3 tablespoons cilantro, chopped (fresh coriander) |
Directions:
1. Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
2. In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
3. Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
4. Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
5. Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.
|
|