Split-Pea Soup with Shiitake and Star Anise

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* Exported from MasterCook *

 

Split-Pea Soup with Shiitake and Star Anise

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 ounce dried shiitake (about 10 small)

2 whole star anise " flowers "

2 cups boiling water -- plus 4 cups

additional water

1 tablespoon peanut oil (Loriva brand roasted is -- especially

good)

5 scallions, thinly sliced (keep white and -- green

parts separate

1 cup finely chopped onion

2 teaspoons minced garlic

1/4 cup dry sherry

1 1/2 cups split peas picked over and rinsed

1/2 teaspoon salt

1 chunk fresh ginger (about 4 ounces) -- (5 inch)

2 cups loosely packed watercress leaves (from 1 -- (2 to 3)

average bunch)

1 tablespoon Japanese soy sauce (Shoyu or Tamari) -- (1 to 3)

1 1/2 teaspoons Asian (toasted) sesame oil (optional) -- (1 1/2 to

3)

1 tablespoon toasted black sesame seeds -- for garnish

(optional)

 

Place the shiitake and star anise in a large glass measuring cup and pour

the 2 cups boiling water over them. Cover and set aside until the mushrooms

are tender enough to cut, usually about 10 minutes Lift out mushrooms and

star anise with a slotted spoon. Slice the caps thinly, discarding any stems

(they are too woody to eat) as you go. Set the shiitake, star anise, and

soaking liquid aside.

 

Heat the oil in a large soup pot. Add the white part of the sliced

scallions, the onion, and the garlic, and cook over medium-high heat,

stirring frequently, until they soften slightly, about 2 minutes Add the

sherry and cook over high heat, stirring constantly, unto sherry evaporates,

about 30 seconds. Add the 4 cups of water. split peas, sliced shiitake, star

anise (discard any broken pieces and salt. Pour in the shiitake soaking

liquid, taking care to leave behind any grit on the bottom of the cup.

 

Cover and bring to a boil. Cook at a gentle boil, stirring from time to

time, until most of the peas have lost their shape, 50 to 60 ~ minutes (or

longer if the split peas are old and dried out). Taste the soup from time to

time and remove the star anise if you feel it has given off sufficient

flavor.

 

While the soup is cooking, prepare the ginger juice: Trim and grate the

ginger. Once you have about a tablespoon, press the wad firmly between your

fingertips and thumbs and collect the juice in a small bowl. Discard teh

ginger pulp. Continue grating ginger and expressing juice until you have 1

tablespoon of ginger juice. (The juice will look cloudy; some chunks of

ginger are juicier than others, so you may have some ginger left over.) Set

aside.

 

When the soup is done, remove the star anise " flowers. " Stir well to

dissolve the peas in the liquid and thicken the soup. For a creamier

texture, purée part of the soup with a standard or immersion blender.

 

Just before serving, stir in the watercress and scallion greens. Add ginger

juice, soy sauce, and toasted sesame oil (if using) to taste. Cook just

until the watercress is wilted and tender, usually a matter of seconds. To

serve, divide among 3 or 4 bowls and sprinkle with sesame seeds, if you

wish.

 

Other Ideas:

Replace the watercress with mesclun or chopped spinach leaves.

 

Instead of stirring the ginger juice into the soup, serve it in a small bowl

and invite each person to add it according to personal taste.

 

 

Serves 3 as main dish or 4 as appetizer

 

 

 

 

 

 

 

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NOTES : Dried shiitake mushrooms provide depth of flavor and star anise

lends its unique tangle of licorice, resin, and smokiness to this

Asian-inspired split-pea soup. Ginger juice and watercress leaves offer

bright finishes of taste and color to the soothing familiar backdrop of

split peas.

 

The generous supply of meaty shiitake makes this soup substantial enough to

serve as the main course. Opt for small shiitake with dried caps no more

than 1 inch across-if you can find them, as they rehydrate quickly. (About

10 of this size weigh 3/4 ounce). If using larger ones, you may need to soak

them longer; chop them into bite-sized morsels. You'll find dried shiitake

and star anise in Asian groceries and in some health-food stores.

 

If you own a pressure cooker, by all means use it to make this soup. Twelve

minutes under pressure melts the split peas down into a purée.