Guest guest Posted February 13, 2006 Report Share Posted February 13, 2006 One of my members posted this the other day and it already has a very good review so I wanted to share it with the Feral. Donna 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. " I've been imitated so well, I've heard people copy my mistakes. " Source: Jimi Hendrix Quote Link to comment Share on other sites More sharing options...
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