(Lightly) Curried Split Pea Soup

[Guest guest]

On Thu, Apr 26, 2001 at 05:23:38AM -0500, Kathleen wrote:

>

> At times throughout her career, a food writer is expected to come up with

> recipes for things she really hates. This situation reminds me of the

> story about Mozart, who accepted a commission to write a piece for the

> flute, an instrument he claimed to detest. The result was arguably the

> most magnificent music ever written for that instrument.

>

> I am no more fond of split peas than Mozart was of the flute. And while I

> can't claim this is the best split pea soup you'll ever have, I can hope

> it's a contender.

>

Hi,

This is not a serious reply but I am wondering if you have tried the

green split peas ? I love green and yellow, but I usually use yellow

for dahl dishes and green for soup.

 

Green split pea soup is soooooooooo delicious I can't believe a veg

person doesn't like it!

 

Have you ever made soup with green split peas, it's SOO difficult:)

chop up an onion, a potato, a carrot, 1 stick celery, all veg chopped small,

a bit of dried basil and about 5 cups water per 1 cup of peas.

You can easily add a little more if too thick.

 

Simmer about 2 hours stir now and then, it is the most beautiful

soup and the top of my list. A winter winner in my book!

 

Persian

[Guest guest]

On Fri, Apr 27, 2001 at 03:03:46PM -0400, Yvanevnah wrote:

> persian writes:

>

> << Green split pea soup is soooooooooo delicious I can't believe a veg

> person doesn't like it!

>

> I couldn't agree with you more. It's a mainstay in my home. I have a

> wonderful recipe passed down from my grandmother for split pea, pearl barley

 

 

> want to taste it then did, can't get enough of it now. BTW, the yellow split

> peas that I have made with a " Golden Vegetable Noodle Soup " recipe I got off

> this list a few weeks ago tend to be harder and startchier than the green (I

> am not as familiar with yellow split peas). Do you think that soaking them

> for a few hours before making the soup would help overcome that texture in

> the final product?

 

Hi again, that's funny cos I made that Golden Veg Noodle soup last night!!

I didn't soak the yellow split peas this time though.

 

The soup was OK, well quite nice. I have used yellow split peas in a few

dahls and one said to soak them. I soaked them just covered with

water in a bowl for only 1 hour and they about doubled in size

and went softer. This is suitable for dahls as they are supposed

to be soft, but now that you mention it , I feel it would be quite OK

to soak them for an hour before making soup. They definitely don't

need an overnight soak IMO.

 

Persian