Split Pea Soup
This is a version of split pea soup I kind of made up this weekend. I didn’t have a ham hock or chunk of salt pork so I substituted two slices of bacon and some high quality ham bits. If you want to get some smoky flavor without the meat, try some smoked paprika. I also add more vegetables than most recipes because, why not?
Serves six.
2 Tbsp. olive oil
1 onion, chopped
1 Tbsp. dried oregano or marjoram 4 cloves garlic, chopped
2 slices bacon
1/2 cup diced good ham
3 quarts water or chicken broth
2 cups chopped celery
2 cups chopped carrots
Saute the bacon, two tablespoons olive oil, oregano, onion, and garlic over medium heat in a large Dutch oven until onion is translucent.
Add split peas and water or broth. Bring to a boil, then reduce to simmer, skimming foam off the top. Cook for about one hour, with lid partially on. Stir occasionally. After one hour add the celery, ham bits, and carrots. Cook another hour, stirring often to keep beans from sticking to the bottom of the pot. If the soup is too thick, add a bit more water.
Indian-Style Black Bean Soup
This recipe is from James Peterson’s “Splendid Soups.” He suggests you use the smaller black beans called gram beans.
Serves eight.
1 cup black gram beans
7 cups water
2 medium-size onions, finely chopped
1 garlic clove, finely chopped
1-inch piece of ginger, peeled and finely chopped
4 medium sized tomatoes, peeled, seeded, and chopped, or 2 cups drained and seeded canned tomatoes, chopped
1 Tbsp. salt
1 tsp. ground cardamom
2 Tbsp. ground coriander
Tadka:
1/2 cup ghee (this is clarified butter, you can find a recipe to make this yourself or buy it)
2 medium-size onions, finely chopped
2 tsp. ground cumin
1/2 to 1 cup heavy cream (optional)
1 1/2 cups yogurt
1/4 cup finely chopped cilantro leaves
Soak the beans for two hours in four-quart pot. Add onions, garlic, and ginger and bring to boil. Cover pot, reduce heat, and simmer on lowest possible setting. Check every hour for the next three to four hours to see that they don’t stick to the bottom. Replenish water if necessary.
After an hour of cooking, add the tomatoes, salt, cardamom, and coriander. Cook two hours more or until beans are completely tender.
Blend soup in a food processor or blender, adding a little water if necessary.
Just before serving, combine ghee with onions and cumin in a two-quart saucepan. Cook for a few minutes, until onions sizzle, but don’t let them brown. Slowly drizzle the tadka into hot soup, whisking to incorporate completely. Then add the rest of the ingredients. You can substitute one cup more yogurt instead of cream. You could also add half a can of coconut milk for a “rounder, fuller” flavor, according to Mr. Peterson.
