As we are still in the season of Lent, I would like to pass
along, with Christine Datian’s permission, her most recent recipe found in TheArmenian Mirror-Spectator – ‘Yellow Split Pea Soup with Mint, Browned Onion and
Yogurt Garnish’ – suitable for Lent – minus the use of chicken broth or yogurt garnish, of course!
along, with Christine Datian’s permission, her most recent recipe found in TheArmenian Mirror-Spectator – ‘Yellow Split Pea Soup with Mint, Browned Onion and
Yogurt Garnish’ – suitable for Lent – minus the use of chicken broth or yogurt garnish, of course!
 |
| Christine Datian’s ‘Yellow Split Pea Soup with Mint, Browned onions, and Yogurt Garnish’ |
Yellow Split Pea Soup with Mint, Browned Onion and Yogurt
Garnish
Garnish
By Christine Vartanian Datian
Yield: approx. 4 to 6 serving
Ingredients:
2 1/2 cups dried split yellow peas, picked over and rinsed
6-8 cups water, vegetable broth, or chicken broth
2-3 tablespoons olive oil
1 large yellow or white onion, chopped
2 teaspoons dried mint, crushed
2 cloves garlic, minced
2 carrots, peeled, thinly sliced or diced
2 stalks celery (and top greens), diced
Extra water or broth, if needed
Kosher or sea salt and white or black pepper to taste
Aleppo pepper, paprika, and red pepper flakes to taste
Directions:
1. In a large pot,
sauté the onions, garlic, carrot, celery, and a dash of salt for 3 to 5 minutes
over medium heat until onions are browned and vegetables are tender; stir so
garlic does not burn. Add the water or
broth and the split peas to the pot and stir.
sauté the onions, garlic, carrot, celery, and a dash of salt for 3 to 5 minutes
over medium heat until onions are browned and vegetables are tender; stir so
garlic does not burn. Add the water or
broth and the split peas to the pot and stir.
2. Bring
ingredients to a full boil, reduce heat, and cook for 40 to 45 minutes or until
split peas are tender. Stir again,
adding more liquid if soup becomes too thick.
Season with salt, pepper, mint, and choice of seasonings to taste.
ingredients to a full boil, reduce heat, and cook for 40 to 45 minutes or until
split peas are tender. Stir again,
adding more liquid if soup becomes too thick.
Season with salt, pepper, mint, and choice of seasonings to taste.
3. Using a ladle, place small batches of soup in a
blender. Puree each batch then place in
a bowl. Continue until all the soup has
been pureed. If you prefer the soup with
more texture, puree only half of the soup.
blender. Puree each batch then place in
a bowl. Continue until all the soup has
been pureed. If you prefer the soup with
more texture, puree only half of the soup.
4. Serve with Yogurt Garnish and additional toppings on the
side (see below).
side (see below).
While the soup is cooking, prepare the Yogurt Garnish.
Yogurt Garnish:
1 cup plain white or Greek-style yogurt
2 cloves garlic, minced
1/4 cup fresh mint, chopped or 2 teaspoons dried mint,
crushed
crushed
Dash of sea or Kosher salt
Juice of 1/2 large lemon and 1 tablespoon olive oil
Combine the yogurt, garlic, mint, salt, lemon juice and
olive oil in a small bowl. Cover and
chill garnish until ready to serve.
olive oil in a small bowl. Cover and
chill garnish until ready to serve.
Additional toppings:
Minced flat-leaf
parsley
parsley
Olive oil for drizzling
Chopped Kalamata or black olives and chopped Roma tomatoes
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