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Curried Split Pea Soup!

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Ok, so here’s another recipe that is super easy, really delicious, nutritious, and also satisfying in a cold day. Yellow Split pea soup with curry. The basic recipe is below but you can also add or subtract to it as you like (it’s equally good without curry, for example, but I happen to like the spice). Tonight, in addition to the ingredients listed in the recipe I also added a diced green pepper, a diced tomato, and a bit of tandoori spice. The is also good if mad with red or green lentils rather than split peas. If the recipe is too large cut it in half; this soup freezes well also.

Yellow Split Pea Soup with Curry and Caramelized Onions

Makes about 3 quarts

Heat 3 tablespoons canola oil or clarified butter in a heavy pot over medium-high heat. Add a diced onion and cook it—stirring frequently—for about five minutes, or until it start to brown, then stir in 3 cloves of minced garlic and cook for another minute or so. Lower the heat and stir in 2 tablespoons (or more) of your favorite curry powder, and add any of your other favorite spices as well (such as extra cumin, turmeric, coriander, or chilies; all of which should be in the curry powder already). Stir the spices for a minute or so in the hot fat to bring out their flavors, then stir in 3 cups of yellow split peas and about 10 cups of chicken broth (if you want to keep this vegetarian use vegetable broth). Season the soup with a teaspoon of kosher salt (being careful if you are using canned broth which is already salted) and bring the soup to a rolling boil. Allow the soup to boil for a minute then turn it down to a simmer. Cook the soup for about an hour—stirring it frequently—and add more liquid if it becomes too thick. Just before removing it from the heat stir in about 1/4 cup of fresh lemon or lime juice and—if you have it on hand and enjoy it’s flavor—also stir in a handful of chopped cilantro.

Mulligatawny!

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Before I talk about the recipe I have to make a few other comments. You may be wondering why on earth this guy would be posting  a recipe for soup in the middle of summer, or at least early summer. Nonetheless, it’s hot outside. Well, the answer to this is twofold…one is that it was on the menu where I work (so I had to make it), but also because I really enjoy this soup. But the less obvious reason (to most, I think) is that even though spicy food is often thought of as “warming foods” for cold weather, spicy foods originate in hot climates and are naturally eaten there. Spicy foods, in fact, act as a natural air conditioner of sorts…they make you sweat which cools you off. Spicy foods are also known to stimulate the appetite, which may be lacking during steamy weather (interesting how nature takes care of us). Anyhow, mulligatawny is a curried chicken and rice soup of British-Indian origin. It is really easy to make and really delicious (it freezes well also, in the even you make too much of it). The recipe below is a basic one; when I make it for myself I add more hot pepper or a splash of hot pepper sauce. It is, without doubt, a meal in itself.

Mulligatawny
Makes about 3 quarts.
3 tablespoons butter
1 small onion, diced
3 ribs celery, diced
2 carrots, diced
1 red bell pepper, diced
1 clove garlic, minced
2 slices ginger, minced
2 tablespoons sugar
1 tablespoon curry powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon crushed hot pepper
4 tablespoons flour
1 apple, diced
6 cups chicken broth
3 cups diced, cooked chicken
1/2 cup cooked white rice
Heat the butter in a heavy-bottomed pot, add the onion, celery, carrot, and red bell pepper, sauté over medium heat until translucent. Add the garlic and ginger, sauté 2 minutes. Stir in the sugar, curry, cumin, pepper, salt, and hot pepper, sauté 2 minutes. Stir in the flour and cook for 5 minutes over low heat while stirring. Add the apple, stir in the chicken broth and chicken; simmer for 20 minutes. Stir in the rice just before serving.