Tuesday, November 3, 2009

Spicy split pea soup

Nothing warms you up better than a hearty bowl of soup or stew. This spicy split pea soup is great for crisp fall days right through the winter. All you need to add is bread.

Spicy Split Pea Soup

Ham bone and water to cover
1 lb dried split peas (2 1/2 c)

2 T butter
Onion, chopped
1 clove of garlic, chopped
1 T curry paste
1 t coriander seeds, crushed

Place the ham bone in a crock pot with water to cover it, and cook on high for at least half a day. Scrape the meat off and remove the fat and the bone. Add enough water to equal 4 cups. Add the split peas and cook for several hours, adding more liquid if needed.

In a small saute pan, cook the vegetables and spices until soft and fragrant. Add to the split pea mixture for the last 20 minutes to half hour.

Variations: Add milk or light cream and cooked vegetables like sweet potatoes.

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