Recipe: Lemon Split Pea Soup (food processor)

LEMON SPLIT PEA SOUP

FOR THE SOUR CREAM GARNISH:
1 cup sour cream
3 tbsp finely minced fresh cilantro or dill
1 tbsp finely minced lemon zest
FOR THE SOUP:
2 tbsp unsalted butter
1 tbsp olive oil
2 large onions, peeled and finely diced
2 tsp finely minced jalapeno pepper
1 large carrot, peel and finely -diced
2 large celery stalks, trimmed, finely diced
1 parsley root, peeled and finely diced (optional)
2 tsp ground cumin
1 1/2 cups split peas, well rinsed
8 to 10 cups chicken stock or bouillon
salt and freshly ground white pepper
1/4 cup heavy (whipping) cream
OPTIONAL GARNISH:
1 cup snow peas, cut very fine julienned and steamed

TO PREPARE THE SOUR CREAM GARNISH:
Combine the sour cream, cilantro or dill, and lemon zest in a small bowl and set aside.

TO PREPARE THE SOUP:
Melt the butter together with the oil in a 4-qt casserole over medium-low heat. Add the onions, jalapeno pepper, carrot, celery, and optional parsley root and cook until soft, about 4 to 5 minutes.

Add the cumin and cook for 1 minute.

Add the split peas and 8 cups of the stock or bouillon, season with salt and white pepper, and simmer, covered, for 45 minutes, or until the peas are very soft.

Puree the soup in a food processor and return to the casserole. If the soup seems too thick, add additional stock or bouillon. Add the cream and just heat through.

TO SERVE:
Correct the seasoning and serve in individual shallow bowls, garnished with a dollop of the sour cream mixture and the optional julienne of snow peas.

NOTE: For the adventurous, try substituting dill or tarragon for the cilantro. Also, try substituting some of the different lentils that are available for the split peas.

Servings: 6
Source: Spur of the Moment Cook by Perla Meyers