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8 cups vegetable stock
2 cups yellow split peas
1 cup minced onion
2 garlic cloves, minced
1 tsp curry powder
1/2 tsp turmeric
1 tbsp black peppercorns
12 whole cloves
1 bay leaf
1 tsp mustard seeds
1/2 cup nonfat plain yogurt
2 tbsp lemon juice
freshly ground black pepper
salt
nonfat plain yogurt, for garnish
garlic croutons
cilantro, for garnish |
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Method :
In a large saucepan, combine the vegetable
stock, peas, onion, garlic, curry powder, and turmeric. In a piece of
cheesecloth, tie together the peppercorns, cloves, bay leaf, and mustard
seeds. Add the spice bag to the saucepan and bring to a boil. Reduce the
heat and simmer, covered, 45 minutes to 1 hour, or until the peas are
just tender. Squeeze the liquid from the spice bag and discard it.
Cool the soup a bit, then process in a
blender, process to a coarse rather than smooth puree. Return the soup
to the saucepan. Just before serving, heat through and stir in the
yogurt and lemon juice. Season to taste with pepper and salt. Garnish
each serving with a dollop of yogurt, a few toasted garlic croutons, and
chopped cilantro.
Garlic Croutons
Rub roasted thin slices of country or
sourdough bread with the cut side of a garlic clove. Cut each slice into
small cubes. Small baguette slices are pretty when left whole. For a
more intense garlic flavor, press the garlic through a garlic press and
puree with a small amount of salt before rubbing into the toasts.
Serves 6-8
Split peas take on a whole new dimension
in this subtly spiced Indian soup. It can be prepared and refrigerated
up to 2 days ahead of time or frozen for up to 2 months. Do not add the
yogurt or lemon juice until reheating it.
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