Moroccan Yellow Split Pea Soup (repost) Christie

[Guest guest]

That sounds awesome, Christie--Thanks so much for posting it!

 

> So little time, so many great soups to taste.....

 

Lol, yes!!!!

 

Peace,

Maureen

 

christie_0131 wrote:

> If you enjoyed that soup, Maureen, you might also like to give this

> one a try. This was posted by Isis last year and it is yummy. I

> especially like the sauteed chickpea garnish.

> BTW, that soups folder is wild. I must try more of those recipes out.

> So little time, so many great soups to taste.....

> Christie

>

> Moroccan Yellow Split Pea Soup

>

> 3 tablespoons olive oil

> 1 large onion, diced

> 2 ribs celery, diced

> 1 large carrot, diced

> 1 Iarge potato, peeled and diced

> 1-inch slice of ginger, chopped

> 2 cups yellow split peas, rinsed and picked over

> 1/4 teaspoon hot red pepper flakes

> 1 small cinnamon stick

> 1 bay leaf

> 1/2 teaspoon turmeric

> 1 tablespoon curry powder

> 2 quarts vegetable stock

> Salt

> Pepper

>

> Garnish

> ~~~~~~

> 4 ounces plain yogurt or sour cream

> 1/2 teaspoon curry powder

> 1 teaspoon honey or maple syrup

> Cilantro, chopped

> Sauteed chick peas *

>

> Place the oil in a large soup pot and heat.

> Add the onions, celery, carrot, potatoes and ginger.

> Sauté 5 - 7 minutes until onions and celery are

> translucent.

> Add the yellow peas and seasonings.

> Stir well. Cook 1-2 minutes.

> Add the vegetable stock and heat.

> Simmer uncovered until the potatoes and peas are tender,

> about one hour..

> Remove and discard the cinnamon stick and bay leaf.

> Puree the soup with a hand blender, or puree in small

> batches in a food processor.

>

> In a small bowl combine the yogurt, curry powder and honey.

> Allow to rest 15 minutes for flavors to blend.

> Serve hot soup with a dollop of Curried Yogurt, chopped

> cilantro and fried chick peas *

>

> * To fry chickpeas-Rinse and drain canned chickpeas and saute in a

> little olive

> oil intil browned.

>

>

>

>

>