Split Pea Soup with Chard

Adapted from Vegetable Soups by Deborah Madison

2 cups yellow split peas, rinsed and soaked for at least 1 hour

2 bay leaves

3 cloves

salt and pepper

4 tablespoons of butter

1 large onion, chopped finely

¼ cup minced cilantro stems

1 ½ tsp ground turmeric (or try finely grated fresh)

1 tsp ground cardamom

½ tsp ground cinnamon

pinch of hot red pepper flakes

25 oz can of coconut milk (not low-fat)

juice of 1 lime

3 tbsp chopped cilantro leaves

1 large bunch of chard, leaves rinsed and chopped, stems removed and saved for a stir-fry later

Cooked rice

Wilt chopped chard leaves in a medium-hot skillet and set aside.

Fill a 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.

Melt 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.

Return 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