| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Dried split peas |
| 1/2 |
ts |
Dried basil; crumbled |
| 1 |
|
Bay leaf |
| 2 |
c |
Water |
| 2 |
c |
Chicken broth |
| 2 |
c |
Chopped onion |
| 1/2 |
ts |
Cuminseed |
| 3 |
tb |
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
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