Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Tuesday, June 14, 2011

Split Pea Soup sans Ham Hock

Split pea soup is predictable. Onions, carrots and some sort of ham product usually dominate. While I still want to buy a ham hock one day as a right of passage, the traditional spin on the age-old favorite didn’t appeal to me last week. However, I was determined to use up the split peas hogging my precious cabinet space despite the muggy heat.

Heidi Swanson has a great twist on the usual comfort food in her new cookbook Super Natural Every Day. She calls it “Split Pea Soup with Brown Butter, Coconut & Chives” but I simplified it a bit to avoid venturing out to the grocery store for chives and to cut down on the butter a bit. It was fanstastic.
Combine 2 tablespoons butter, 1 chopped onion, 3 crushed garlic cloves and 1 teaspoon of red pepper flakes in a large soup pot over medium heat. Cook until onions are soft. Add 5 ½ cups of broth and 1½ cups split peas. Cover and simmer until lentils are tender (30-50 minutes...keep checking). When the lentils are done, remove from heat and add ½ cup of coconut milk or a bit more depending on your preference and 1 tablespoon curry powder. Puree.

No comments:

Post a Comment