| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
New, Vegtime5 |
6 |
servings |
INGREDIENTS
| 1 |
|
Head garlic |
| 1/2 |
ts |
Dried thyme |
| 1 |
ts |
Dried rosemary |
| 1 |
lg |
Onion; quartered |
| 2 |
c |
Split peas; rinsed and sorted |
| 8 |
c |
Water |
| 3 |
|
Canned chipotle chiles |
| 1 |
c |
White wine |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut top third off garlic head. Sprinkle
half the thyme and rosemary over garlic. Wrap in aluminum foil. Line
baking sheet with lightly oiled tin foil; spread onion on sheet;
sprinkle with remaining thyme and rosemary. Roast onion and garlic in
oven until soft; onion about 20 minutes, garlic about 40 minutes.
Remove garlic cloves from skins by squeezing head gently over small
bowl. Set aside onion and garlic.
Add split peas and water to large soup pot; bring to boil. Reduce
heat; simmer briskly with lid ajar until tender, about 45 minutes. In
blender or food processor, puree split peas in batches.
Add roasted garlic, onion and chilies to last batch. Return mixture
to soup pot, add wine. Simmer until heated through, about 5 minutes.
Add salt and pepper. If desired, garnish with crumbled tortilla
chips, lime juice, yogurt or chilled cilantro. Makes 6 cups or 6
servings of about 1 cup each.
NOTES : 1 gram of fat per serving. |
Recipe by: August 1996 Vegetarian Times
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