Split Pea Soup With Caramelized Onions and Cumin Seed
"This soup can be made with either yellow or green split peas. Ham can be added in the final step, if desired."
photo by Stardustannie
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
4 cups soup
ingredients
- 1 cup dried split peas
- 1⁄2 teaspoon dried basil
- 1 bay leaf
- 2 cups water
- 2 cups chicken broth
- 3 tablespoons olive oil
- 2 cups chopped onions
- 1⁄2 teaspoon cumin seed
- salt and pepper
directions
- In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
- Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
- In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.
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Reviews
-
While I chose this recipe based on its short cooking time, the results made for a very tasty soup. I used ground cumin and it came out fine. I also did not puree it as to keep some of the texture. Thanks for a very good lunch - I will be making this again. -
I had to use chicken boullion and dried cumin powder since that was all I had. It was pretty good and easy to make too. I would like to try it again with the real cumin seeds and see if it makes it even better. Thanks -
The combo of cummin seed and caramelised onions make this soup a winner. I just love the soup season and I'll be adding this one to my "to make again" list. Do take the time to caramelise your onions over the stated 35 mins or so. I made the recipe as stated this time but will add more cummin seed next time (personal pref) Thanks for sharing. -
I tried this soup for the first time a long time ago and have been meaning to write a review b/c it was a surprising delicious soup. The ingredients, especially the caramilized onions turned a boring pea soup into a bowl of wonderful flavors. My mother-in-law from the middle east makes a lentel soup with onions that the whole family loves, and I noticed the taste was almost identical, but this soup was even better!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
