Lemon split pea soup

Yield: 6 servings

Measure 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
White Pepper -- freshly ground
¼ cup Heavy Cream Julienned & Steamed


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

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