Monday, June 23, 2014

Yellow Split Pea Soup with Cilantro, Walnut & Pecorino Pesto

Hello and happy summer, it's been a while I know.

Here's a question: Lentils and split peas, are they warm or cold weather food? There are good arguments in favor of both, but we've had a weird, indecisive month of June so far anyway here in the Bay Area, so here we go with some split pea soup.

For the soup:

-2 cups yellow split peas
-8 cups broth, vegetable or chicken
-1 small, diced onion
-2 colves garlic
-1 pinch saffron threads
-Optional: 1 Persian black dried lime (Omani), chopped
-Sumac for topping (optional but highly recommended)
-salt and pepper to taste

For the Pesto:
-1 bunch Cilantro
-1/4 cup olive oil
-1/2 cup chopped Pecorino cheese
-3/4 cup chopped walnuts
-3/4 cup water
-1 clove garlic, diced
-salt and pepper to taste

Make the soup:

Heat some olive oil in your soup pot, cook the onions until translucent, add the garlic until fragrant. Season with salt & pepper.

Pour in stock, stir and add split peas and black lime, if using. Cover, turn down heat and simmer for about 45 minutes.

Add saffron, cook more until done, about 10 more minutes. Taste and season if Needed.

Make the Pesto:

Blend all ingredients. Taste, season if needed, add more water if needed for texture.

Top soup with pesto and sprinkle with Sumac.

And of course, enjoy.

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