Tuesday, February 07, 2012
Recipe from Melissa Clark's "Cook This Now". Her split pea soup has Indian inspired spices, sort of similar to a dal.
I made a few modifications. The first split pea soup that I ever liked was a spit pea and jalapeno--what can i say? I like spicy foods! This split pea soup also had a runny consistency, and it made me reconsider split pea soup since all the previous versions I had had were a grossly thick solid mass. I added a chopped serrano pepper to mine because "Super Natural Every Day" Heidi Swanson mentioned that Jalapenos are like a donkey kick, all fire, but serranos are fire and flavor. I also added some left over charcuterie, since I'm trying to use it up. I left out the celery and lemon since I don't have any around. And I left out the rosemary, since I didn't think it went with Indian Spices.
Can you believe that there is one pound of split peas in this soup? And from my quick search of the internet, using 1 pound of split peas appears to not be unusual.