Post by JJ Judkins on Feb 28, 2011 10:57:46 GMT -6
* Exported from MasterCook *
Curried Yellow Split Pea Soup with Mint Yogurt
Recipe By :page 64
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SOUP:
16 ounces (about 2 cups) yellow split peas
3 tablespoons unsalted butter
1 large onion -- chopped
4 cloves garlic -- chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
3 carrots -- peeled
2 teaspoons kosher salt
Salt
Pepper
TOPPING:
1 cup plain yogurt
1/4 cup coarsely chopped mint -- lightly packed
To make the soup: Cover the peas with enough hot water to cover by 1 inch in a large bowl. Let stand for 1 hour.
Heat the butter in a heavy, large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, curry, and turmeric, and stir for 1 minute. Drain the peas and add them to the saucepan along with 7 cups water, the carrots, and salt. Bring to a boil Reduce the heat to very low, cover, and simmer until the peas are very tender and begin to fall apart, about 1 hour.
Using an immersion or standard blender, purée the soup (in batches, if necessary) until smooth. Season with salt and pepper to taste To make the topping: Stir the yogurt and mint together in a small bowl; season with salt and pepper to taste.
To serve, ladle the soup into bowls and top with a spoonful of mint yogurt.
My favorite yogurt is European Style, Organic, Plain Whole Milk Yogurt from the Straus Family Creamery, based in California and available in the western and +south-western states. The yogurt is smooth, with that perfect sweet-sour milk flavor. The creamery has a website--www.strausfamilycreamery.com--where you can learn about the cows, or their manure, which creates the electricity that runs the creamery.
Source:
"Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden by Jeanne Thiel Kelley"
S(Scanned & Formatted by):
"Badams007 2011-02"
Copyright:
"Running Press (2008);"
- - - - - - - - - - - - - - - - - - -
NOTES : I like to eat a bowl of this Indian and vegetarian version of split pea soup for lunch. Cilantro can be added in addition to or in place of the mint.
YIELD: 6 SERVINGS
Curried Yellow Split Pea Soup with Mint Yogurt
Recipe By :page 64
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SOUP:
16 ounces (about 2 cups) yellow split peas
3 tablespoons unsalted butter
1 large onion -- chopped
4 cloves garlic -- chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
3 carrots -- peeled
2 teaspoons kosher salt
Salt
Pepper
TOPPING:
1 cup plain yogurt
1/4 cup coarsely chopped mint -- lightly packed
To make the soup: Cover the peas with enough hot water to cover by 1 inch in a large bowl. Let stand for 1 hour.
Heat the butter in a heavy, large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, curry, and turmeric, and stir for 1 minute. Drain the peas and add them to the saucepan along with 7 cups water, the carrots, and salt. Bring to a boil Reduce the heat to very low, cover, and simmer until the peas are very tender and begin to fall apart, about 1 hour.
Using an immersion or standard blender, purée the soup (in batches, if necessary) until smooth. Season with salt and pepper to taste To make the topping: Stir the yogurt and mint together in a small bowl; season with salt and pepper to taste.
To serve, ladle the soup into bowls and top with a spoonful of mint yogurt.
My favorite yogurt is European Style, Organic, Plain Whole Milk Yogurt from the Straus Family Creamery, based in California and available in the western and +south-western states. The yogurt is smooth, with that perfect sweet-sour milk flavor. The creamery has a website--www.strausfamilycreamery.com--where you can learn about the cows, or their manure, which creates the electricity that runs the creamery.
Source:
"Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden by Jeanne Thiel Kelley"
S(Scanned & Formatted by):
"Badams007 2011-02"
Copyright:
"Running Press (2008);"
- - - - - - - - - - - - - - - - - - -
NOTES : I like to eat a bowl of this Indian and vegetarian version of split pea soup for lunch. Cilantro can be added in addition to or in place of the mint.
YIELD: 6 SERVINGS