Gingery Split Pea Soup
Adapted from :The Voluptuous Vegan by Myra Kornfeld and George Minot
Chipotle chile provides the essential smokiness while the sliced ginger
offers only a background hint of flavor. Cooked to a golden
creaminess, the split peas are enhanced with sautéed, almost carmelized, vegetables and finished
with a little miso, which contributes its distinctive richness.
1 cup yellow split peas
1 medium russet potato -- peeled and cut into small dice (1 cup)
1 chipotle chile or other dried smoked chile, such as pasilla de Oaxaca OR 1
canned chipotle pepper in adobo sauce, chopped
1 2-inch chunk ginger -- unpeeled, cut into 3 slices
6 cups water
salt
2 tbsp. water
1 medium onion -- cut into small dice (1 cup)
2 garlic cloves -- minced
1 medium carrot -- peeled and cut into small dice (1/2 cup)
1 celery stalk -- cut into small dice (1/2 cup)
1/2 teaspoon balsamic vinegar
1 teaspoon barley or mellow barley miso, dissolved in 1 tablespoon water
1/2 cup chopped fresh flat-leaf parsley
Note: Pressure Cooker instructions at end of recipe.
In a medium pot, combine the split peas, potatoes, chile, ginger, and 5 cups
of the water. Cover and bring to a boil over high heat. Lower the heat and
simmer covered 45 minutes to 1 hour, stirring occasionally, until the split peas
are completely soft and broken down. Add 1 teaspoon salt. Remove the chile (if
using the dried chile) and
ginger slices and discard.
Warm 2 tbsp. water in a medium, non-stick skillet. Add the onions, garlic, carrot, and
celery and sauté about 10 to 12 minutes over medium-low heat until the
vegetables are soft and beginning to brown (watch them carefully and stir often
to prevent burning). Then add the vegetables to the split
peas along with the remaining 1 cup of water.
Stir in the balsamic vinegar and miso. Taste and adjust salt if necessary.
Reheat if necessary, then stir in the chopped parsley and serve hot.
As an alternative method, add the split peas to a pressure cooker with the
potatoes, chile, ginger, and 4 cups of water. Bring the liquid to a boil, cover
the pot, and cook at high pressure for 11 minutes. Let the pressure come down
naturally. Remove the lid and add 1 teaspoon of salt. Remove the chile (if using
the dried chile) and
ginger slices and discard. Proceed as in paragraph 2 above.
Serves 4 -- If you want leftovers, double or triple this recipe because
this is so delicious that every bite gets eaten right away!
Adapted from a recipe posted to Veg-Recipes
fatfreevegan.com
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