DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH
Provided by Food Network
Yield 4 main-course servings.
Number Of Ingredients 19
Steps:
- In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
- While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
- With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH
Provided by Food Network
Time 2h25m
Yield 4 main course servings,or 12 f
Number Of Ingredients 28
Steps:
- In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
- While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
- Recommended Wine: Scharffenberger Brut
JAMAICAN GOLDEN SPLIT PEA SOUP
A wonderful, simple soup, which can easily be made vegetarian by substituting vegetable broth for the chicken broth. I like to garnish with a dollop of creme fraiche and a sprinkle of chopped chives or parsley. Beer is an excellent accompaniment to this soup.
Provided by P48422
Categories Beans
Time 2h
Yield 3 quarts
Number Of Ingredients 12
Steps:
- Bring the broth and split peas to a boil in a large pot over med-high heat.
- Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
- Add all remaining ingredients.
- Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
- Pick out and discard the thyme.
- Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
- Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
- This soup can be refrigerated for up to 5 days or frozen for several weeks.
- Stir well after reheating.
SPLIT PEA SOUP
I love to fix this on a cool, rainy day. So simple and inexpensive yet full of flavor and always satisfying. The broth can be replaced with water and the spices can be varied to your taste. It is a very forgiving soup.
Provided by datadoll
Categories One Dish Meal
Time 2h5m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Rinse peas. Add all ingredients to a large pot. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 to 2 hours. Longer if you like thicker soup. Serve steaming hot with fresh baked bread. Enjoy!
Nutrition Facts : Calories 382.4, Fat 5.9, SaturatedFat 1.7, Cholesterol 24.3, Sodium 1999, Carbohydrate 46.8, Fiber 18.3, Sugar 9, Protein 35.5
INDIAN-SPICED SPLIT PEA SOUP
Steps:
- Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
- Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
- Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.
SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h15m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Soak the peas or not according to package recommendations.
- Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
- Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
- When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 8 grams
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