Friday, December 30, 2011

Split Pea Soup with Tomatillo & Avocado

I like my split pea soup THICK, almost like baby food. If you don't, just add a bit more broth or water after you've blended it so you can gauge better.
My version of split pea soup is essentially traditional with the addition of tomatillos in the soup and served with avocado and cilantro. It gives this soup a much desired lift of flavor and texture.

Green split peas, tomatillos, carrot and celery cooked until tender and blended until smooth, thick and hearty. Served with avocado for extra creaminess.

Split Pea Soup
2 tbl extra virgin olive oil
1 medium spanish onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1 large yukon gold, unpeeled, small dice
salt and pepper
2 garlic cloves. minced
2 small tomatillos, small dice
1 tsp cumin
1/2 tsp ground coriander
1/8 tsp cayenne
2 cups dried green split peas
4 cups vegetable broth
2 cups water
1 avocado, thinly sliced
2 tbl fresh chopped cilantro

In a large stock pot, heat the oil and add the onion, carrot, celery and potato. Season with 1 tsp salt and 1/2 tsp pepper. Saute for 3-4 minutes just to soften slightly. Add the garlic, tomatillos, cumin, coriander and cayenne and cook 1 more minute to toast the spices. Add the split peas, broth and water.
Bring to a boil, cover and reduce heat. Cook for 1 hour.
Transfer the soup to a blender and blend until smooth.
Taste and adjust seasonings. 
Garnish with avocado and cilantro

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