Friday, October 27, 2006

Curried Split Pea Soup

I'm posting slowly lately. Its not for lack of things to post, though. At any given time, I have a backlog of 5-10 drafts just waiting to be finished and posted. My problem is that I've been spending too much time in cyberland. Yes, my friends, I am an internet addict. I have had to pull back and only get on the computer just a little here and there. Its hardly given me time to get my posts up! Oh well. Its all about balance, isn't it? I'm working on that balance.

This recipe is a wonderful and unique split pea soup recipe. Its from one of Lorna Sass' cookbooks (I don't remember which one, since I checked it out from the library ages ago). Anyway, she specializes in pressure cooking. Some of her cookbooks are vegan, some are not. This particular recipe is vegan (though I added a dollop non-vegan sour cream on top of mine).

I use the recipe as a guideline and vary it as I need too. For instance, it calls for butternut squash, but if I don't have any on hand, I'll use carrots instead. The picture I took has a little sumac sprinkled on top for color.



Curried Yellow Split Pea Soup


1 tablespoon oil
1 large onion, chopped
2 tablespoons grated ginger
2 ribs celery, thinly sliced
1 1/2 lbs. butternut squash, crubbed, seeded, and cut into chunks
2 cups yellow split peas, rinsed
1/3 cup raisins
6 cups water, or broth
1 tablepsoon + 1 teaspoon mild curry powder
3/4 teaspoon fennel seeds
3/4 teaspoon cinnamon
bay leaf
1 teaspoon sea salt

1. Heat oil in pressure cooker and saute the onion and ginger for 2 minutes. Stir in all remaining ingredients except salt.
2. Lock the lid into place. Over high heat, bring to high pressure. Lower the heat just ehough to maintain high pressure and cook 6 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting away from you to allow excess steam to escape.
3. Add salt. Remove bay leaf, and simmer a few moments. Stir well, and thin with water if necessary.

4 comments:

Val said...

This is one of my VERY favorite recipes. I adore it! It is from "Recipes from an Ecological Kitchen" which I own (and is also found under the title "Vegitarian Cooking Under Pressure" which is the second release of the "Eco Kitchen" book). I make this soup at least once a month. Did you omit the rasins? I see no rasins. ;) Another great soup in that book is the black bean soup. I usually don't make it spicey, but either way it is really really good.

It is so funny that you posted this. I am just sort of in awe that you have also seen my favorite cookbook. I love most of the recipes I have tried from that book, and the ones I don't, I can tweak easily with her "Flavor Prints" pages... Her baked goods are the best vegan baked goods I have ever tried.

Anywho... looks super yummy!

Val

Laurie said...

I really need to get that book!

I learned about Lorna Sass and her books from you on Amity a year or so ago. I think I was posting about learning to use my pressure cooker, and you and several others mentioned her books.

Yes, there are raisins in it. I just used golden raisins, and they blend in.

Val said...

If you look on half.com they often have this book and the other for around $10 shipped. SO worth it!!!

Val

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