Pea Soup with Chard
from Vegetable Soups by Deborah Madison
yellow split peas, rinsed and soaked for at least 1 hour
tablespoons of butter
onion, chopped finely
minced cilantro stems
1 ½ tsp
ground turmeric (or try finely grated fresh)
hot red pepper flakes
can of coconut milk (not low-fat)
chopped cilantro leaves
bunch of chard, leaves rinsed and chopped, stems removed and saved
for a stir-fry later
chopped chard leaves in a medium-hot skillet and set aside.
pot with 2 quarts of water, drained split peas, bay leaves, cloves,
and 1 ½ tsp of salt. Bring to a boil, then lower heat to a simmer
and cook, partially covered while you move on to the next step.
butter in a medium skillet over medium heat and add onion and
cilantro stems. Cook, stirring often, until onion starts to color
and soften (about 10 mins). Add spices and ½ cup water from the
simmering peas and cook until the water is gone. Add the onion to
the simmering peas and continue cooking until both are very
soft—about 1 hour. Remove the bay leaves and cloves, then puree.
soup to the stove, add coconut milk and lime juice, then season to
taste with salt and pepper. Stir in the chard leaves and cilantro
and serve over rice, with yogurt if you like.
Recipe provided by Sarah Keith
Posted by Farmer Herman
@ 08:41 PM EST