Split Pea Soup Recipe
My passion for Split Pea Soup grew during high school days. It is most popularly enjoyed as an Appetizer. Vegetable is the main ingredient in this Split Pea Soup. The Indian people couldn't have come up with a better dish than this Split Pea Soup, specially when it comes to culinary creativity. Please share this Split Pea Soup recipe with your friends and family and let me know what they have to say.
Ingredients
225g (8oz) split peas (yellow or green)
1.5 litres (23/4 pints) water
2 tablespoons oil, butter or margarine
2 carrots, sliced into thin rounds
2 sticks of celery, finely chopped
2 potatoes, cut into large cubes
1 teaspoon dried basil
1/2 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon honey (optional)
1 tablespoon lemon juice (optional)
1 teaspoon salt and 1/4 teaspoon pepper
Directions
Wash the split peas and place them in a large pan with the water.
Cover and simmer for about 40 minutes, until tender.
Heat the oil, butter or margarine in a separate pan and saute the vegetables with the herbs and spices over a medium heat for 5 minutes.
Add them to the cooked split peas.
Bring back to the boil and simmer, covered, for a further 20 minutes, until the peas are very soft.
Add the honey and lemon juice, if using.
Season with the salt and pepper and serve at once.
Cover and simmer for about 40 minutes, until tender.
Heat the oil, butter or margarine in a separate pan and saute the vegetables with the herbs and spices over a medium heat for 5 minutes.
Add them to the cooked split peas.
Bring back to the boil and simmer, covered, for a further 20 minutes, until the peas are very soft.
Add the honey and lemon juice, if using.
Season with the salt and pepper and serve at once.
