Peas have star­ring role in tasty soup

Lentils ex­cel in soups as they ab­sorb other flavours read­ily and thicken well.

Central Otago Mirror - - FEATURES -

by Penny Oliver pho­tog­ra­phy Devon Hart

41⁄ cups chicken or veg­etable stock 1 cup split peas 1 cup frozen peas Grated rind of 1 lemon 2 ta­ble­spoons lemon juice 1. In a food pro­ces­sor pulse to­gether the onion, gar­lic, chilli, ginger, of the herbs and 2 ta­ble­spoons of the oil to make a paste. 2. Add the re­main­ing oil to a saucepan over amedium heat and cook the paste for 1 minute un­til fra­grant. Stir in the mus­tard, cumin, stock and split peas and gen­tly sim­mer for 35 min­utes or un­til ten­der. 3. Add the frozen peas and cook a fur­ther 3 min­utes un­til soft. 4. Re­move from the heat and stir in half the re­main­ing herbs. Process the soup to a smooth blend. 5. Stir in the lemon rind and juice. Serve gar­nished with the re­main­ing herbs. Prepa­ra­tion time: 10 min­utes Cook­ing time: 40 min­utes Serves: 4

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