I found this recipe in a Food & Wine Magazine clipping, and adapted it. I used that recipe as a base for this one. This is one of the most requested soups at the store. I sample everyone that walks in!
Let me know what you think, or how you made this recipe your own!! cc
VEGETABLE INGREDIENT HELP
INGREDIENTS
1 package of fresh baby spinach, chopped.
1 package dried yellow split peas
9 cups or water to start; you can use chicken or vegetable broth here, instead
1 medium onion cut into 1/2 inch dice
1 stalk of celery cut in 1/2 inch dice
4 large carrots, peeled and cut into 1/2 inch dice
3-4 large potatoes, peeled and cut into 1/2 in dice
2 tablespoons butter
2 inch piece of FRESH ginger, peeled and grated; peel by scraping with a spoon
1 Jalapeno pepper, seeded and minced; I use roasted Jalapeno
!/2 teaspoon turmeric
1 Tablespoon coriander powder
1 1/2 teaspoon cumin
salt and pepper to taste
INSTRUCTIONS
1. In a large soup pot, combine the split peas, 6 cups of the water, Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes.
2. Meanwhile, in a medium sized sautee pan, melt the butter over moderately low heat. add the onions, celery, carrots and potatoes. Saute about 5 minutes or until they begin to soften. Stir in the ginger, the Jalapeno, turmeric, coriander, cumin,
3. Add to cooked split peas along with the remaining 3 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 15-20 minutes. Stir in the spinach and simmer 5 minutes longer.
4. Season with salt and pepper to taste.
STORAGE
Refrigerate leftovers. Can freeze for a month or more.
