Prep 20 mins
Cook 20 mins
This soup can be made with either yellow or green split peas. Ham can be added in the final step, if desired.
- 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
- 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.
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.