| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Green split peas; rinsed well |
| 1 |
c |
Sour cream |
| 8 |
c |
Chicken stock |
| 3 |
tb |
Finely-minced fresh dill |
| 1 |
tb |
Finely-grated lemon zest |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 2 |
lg |
Onions; peeled and finely |
|
|
; diced |
| 2 |
tb |
Finely-minced chilli |
| 1 |
lg |
Carrot; peeled and finely |
|
|
; diced |
| 2 |
lg |
Celery sticks; trimmed and finely |
|
|
; diced |
| 2 |
ts |
Ground cumin |
|
|
Salt and pepper |
| 1/4 |
c |
Double cream |
|
|
Fresh chopped parsley and coriander |
INSTRUCTIONS
Melt some butter and oil in a large pan until they start to sizzle, then
add the onions, diced carrot, celery and chilli. Stir and allow to sweat
down for 5 minutes. When the vegetables are soft, add the cumin and split
peas. Stir everything to combine and coat the peas with the fats in the
pot. Then add the stock, bring to a boil and leave to simmer for 45 minutes
~ 1 hour.
At this stage the soup can be liquidized - be careful not to fill your
liquidizer jug too full of hot liquid as the lid may pop off the top. Blend
the soup until smooth, then pour it back into the pan and thin it down a
little by adding more stock.
Finish off by adding the cream and a touch of salt and pepper to taste. Mix
in some parsley, the lemon zest and coriander and stir to blend. Serve in
bowls with a dollop of cream on top.
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