Green pea soup (south africa)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, chopped |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Ginger, grated |
| ½ | teaspoon | Garlic, minced |
| 2 | teaspoons | Salt |
| 6 | eaches | Whole peppercorns, crushed |
| 1 | teaspoon | Turmeric |
| 2 | teaspoons | Coriander |
| 2 | teaspoons | Cumin |
| 2 | eaches | Chili peppers, crushed |
| ½ | teaspoon | Chili powder |
| 4 | eaches | Whole cloves |
| 1 | each | Stick cinnamon |
| 2 | eaches | Cardamom pods |
| 1 | cup | Green split peas, dried |
| 2 | eaches | Tomatoes, diced |
| 5 | cups | Stock |
| 1 | teaspoon | Garam masala |
| 2 | eaches | Shallots, chopped, optional |
Directions
In a large soup pot, fry the onions in the oil until light brown.
Stir in the spices & toss in the peas & tomatoes. Stir again & cook for 5 minutes over moderate heat. Add stock, bring to a boil, cover & simmer until the peas are tender (at least an hour). Before serving, stir in the garam masala & fish out the cinnamon stick & cloves. Garnish with shallots.
Adapted from "The Africa News Cookbook" Submitted By MARK SATTERLY On 12-05-94