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Soup - Split Pea Spicy hearty soup. ~Optional spice choices
garlic, ginger, turmeric, cumin, coriander, bay leaf. Season with lemon juice just before serving. Top with cilantro and pepitas to serve. ~Try the harissa paste. In a soup pot saute:
Onions in a little fat and salt Saute in: carrots celery you may need to add more fat Add your spices: several garlic cloves, smashed and peeled and chopped 1/2 t celery seed 1 t pepper 1 t savory 1 t thyme 1/2 t allspice Saute just a minute or so to get their flavors going. Add: 1 lb (2 c) split peas 1 qt water [9.5 kangan] (this keeps the flavor of the peas forward, not letting the broth taste dominate) 1 quart broth, chicken, ham, or pork 4 bay leaves Bring to a simmer until peas are very soft. Immersion blend, adding more water or broth to desired consistency. Taste and adjust for salt, pepper and spices. Add: finely diced potatoes if you want Simmer gently to fully break down the peas and allow potatoes to cook. Finally add: ham or ground pork or left-over pork roast Serve with any of: balsamic vinegar maple syrup fresh pepper
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