Servings: —
This smooth yellow soup is seasoned with fresh ginger, cumin, and lemon.
The peas benefit from being soaked at least 2 hours – they will break down more quickly and absorb less liquid when cooked.
Ingredients
THE STOCK
Use water or the Stock for Curried Soups and Dishes (page 67).
THE SOUP
2 tablespoons clarified butter or 1 tablespoon each butter and olive oil
1 large yellow onion, diced into 1¼ -inch pieces
2 cloves garlic, finely chopped
1-inch piece fresh ginger root, peeled and minced
1 bay leaf
1 teaspoon salt
½ teaspoon cumin seeds or ground cumin
3 cloves
1 2/3 cups yellow split peas, soaked 2 hours or longer
1 celery heart or 2 outer stalks, diced
2 medium carrots, peeled and cut into small squares
7 cups water or stock
Grated peel and juice of lemon
Spiced Yogurt (see below)
Cilantro or parsley, chopped, for garnish
Directions
Warm the clarified butter, or butter and oil, in a soup pot and add the onion, garlic, ginger, bay leaf, and salt. Grind the cumin seeds and the cloves in a spice min, and add them to the onion. Stir everything together and cook over medium-low heat for 3 to 4 minutes. Drain the peas, and add them to the onions along with the celery, carrots, and 7 cups water or stock. Bring to a boil; then simmer until the peas have completely fallen apart, about 45 to 60 minutes.
Pass the soup through a food mill or purée it in a blender; then return it to the stove. Add more water or stock, as needed, to achieve the consistency you like. Season to taste with additional salt, the lemon peel, and the lemon juice. Serve the soup in warm bowls with a spoonful of spiced yogurt and a sprinkling of cilantro or parsley.