July 05, 2006

Yellow Split Pea and Carrot Soup with Cilantro Yogurt

Yellow Split Pea and Carrot Soup with Cilantro Yogurt

1 cup yellow or orange split peas, about 6 ounces
1 tablespoon olive oil
1 small yellow onion, coarsely chopped
1 teaspoon coriander seeds
2 medium carrots, peeled and coarsely chopped
5 cups chicken stock, vegetable stock or water
salt and freshly ground black pepper
1/3 cup yogurt
1/4 cup cilantro chopped
8 cilantro sprigs

Pick over the split peas and discard any damages peas or stones. Rinse the peas and drain.

In a soup pot over medium heat, warm the olive oil. Add the onions, cumin seeds and carrots and cook, stirring occasionally, until the vegetables are soft, 10 minutes. Add the stock and split peas, bring to a boil, reduce the heat to low and simmer gently until the split peas are completely soft, 30 to 40 minutes.

Remove the soup from the heat. Let cool for 30 minutes. Working in small batches, puree the soup in a blender on high speed until smooth, about 2 minutes per batch. Thin with water or stock if the soup is too thick. Return the soup to a clean pan. Season with salt and pepper.

To serve, reheat the soup gently. In the meantime, place the yogurt and cilantro in a bowl. Stir together. Season with salt and pepper.

To serve, ladle the soup into bowls, drizzle with the yogurt and serve immediately.

CBS - Joanne Weir Chef on a Shoestring

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