Split-pea Soup With Caramelized Onions And Cuminseed
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | February 19 | 1 | Servings | |
INGREDIENTS
| 1 | c | Dried split peas |
| 1/2 | t | Dried basil, crumbled |
| 1 | Bay leaf | |
| 2 | c | Water |
| 2 | c | Chicken broth |
| 2 | c | Chopped onion |
| 1/2 | t | Cuminseed |
| 3 | T | Olive oil |
INSTRUCTIONS
In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf. While peas are cooking, in a heavy skillet saute onion and cuminseed in oil over moderately high heat, stirring, until golden brown. In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste. Makes about 4 cups. Gourmet February 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 668
Calories From Fat: 392
Total Fat: 44.1g
Cholesterol: 0mg
Sodium: 1641.9mg
Potassium: 1109.2mg
Carbohydrates: 50.4g
Fiber: 11.8g
Sugar: 21.7g
Protein: 20.4g