Lemon split pea soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sour Cream |
| 3 | tablespoons | Fresh Cilantro Or Dill -- finely minced |
| 1 | tablespoon | Lemon Zest -- finely minced |
| 2 | tablespoons | Unsalted Butter |
| 1 | tablespoon | Olive Oil |
| 2 | larges | Onions -- peel & finely dice |
| 2 | teaspoons | Jalapeno Peppers -- finely minced |
| 1 | large | Carrot -- peel & finely diced |
| 1 | cup | Snow Peas, Cut Very Fine |
| 2 | larges | Celery Stalks -- trimmed/finely diced |
| 1 | Parsley Root, Peeled & Finely Diced -- optional | |
| 2 | teaspoons | Ground Cumin |
| 1½ | cup | Split Peas -- well rinsed |
| 8 | cups | (To 10) Chicken Stock Or Bouillon |
| Salt | ||
| White Pepper -- freshly ground | ||
| ¼ | cup | Heavy Cream Julienned & Steamed |
Directions
OPTIONAL GARNISH
1. Combine the sour cream, cilantro or dill, and lemon zest in a small bowl and set aside.
2. Melt the butter together with the oil in a 4-qt casserole over med-low heat. Add the onions, jalapeno pepper, carrot, celery, and optional parsley root and cook until soft, about 4 to 5 mins.
3. Add the cumin and cook for 1 min. Add the split peas and 8 cups of the stock or bouillon, season with salt and white pepper, and simmer, covered, for 45 mins, or until the peas are very soft.
4. Puree the soup in a food processor and return to the casserole. If the soup seems too thick, add additional stock or bouillon. Add the cream and just heat through. Correct the seasoning and serve in individual shallow bowls, garnished with a dollop of the sour cream mixture and the optional julienne of snow peas.
NOTE: For the adventurous, try substituting dill or tarragon for the cilantro. Also, try substituting some of the different lentils that are available for the split peas.
Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-21-95 (22:23) (159) Fido: Cooking