Yellow Split Pea Soup
Submitted By Adam Posen (0 Review)
769
  Timings 10 min(s) 30 min(s) 40 min(s) This recipe can be serve by Four Persons |
Ingredients
- 1/2 cup shredded unpeeled cucumber
- 1 7-ounce container of greek yogurt
- 3 cups water
- 1/2 teaspoon fine-grain sea salt
- 2 large onions chopped
- 1 tablespoon extra virgin olive oil
- 2 cups split yellow peas dried , picked over and rinsed 6 cups water
- 1 clove garlic mashed and minced
- scant 1/4 cup fresh mint chopped big pinch of salt
- as needed olives chopped
- as needed more olive oil to drizzle
Method
- Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.
- Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two.
- Add the cooked split peas and stock/water. Bring to a simmer and let cook for a few minutes.
- Now remove from the heat. Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured.
- If you need to thin the soup out with more water (or stock) do so a bit at a time. Give the soup a taste, if it needs more salt, add more a bit at a time until the flavor of the soup really pops.
- In the meantime make the yogurt topping by mixing together the yogurt, cucumber, garlic, mint, and salt. Set aside.
- Ladle soup into bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.
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