Yellow Split Pea Soup
Over the past month yellow split peas have become a frequent go-to ingredient for me. Ingredients fall in and out of favor around here and past darlings have included staples like black lentils, farro, mesquite flour, ruby grapefruit olive oil and toasted hazelnuts. But somehow, until now, the charms of the yellow split pea have eluded me. Today's yellow split pea soup recipe changed that. I experimented with a few different directions to take the soup, and this version immediately became my favorite. It's a simple split pea soup base (similar in spirit to the one I did for the green split pea soup a few weeks back), but I topped this soup with a tzatziki-inspired yogurt dollop, a touch of mint, a spoonful of oily, finely chopped black olives, and a drizzle of olive oil. Healthy, beautifully textured, and colorful - it makes for a terrific lunch.
For those of you who like a bit more kick, I did a Thai-flavored curry version as well. Very similar to the recipe down below with a few twists - start with a small dollop of red Thai curry paste in a pot with a bit of oil, then add the onions, then add a blend of light vegetable stock and coconut milk (less coconut milk for a lighter soup), finished with a good handful or so of chopped cilantro.
Other recent soup recipes:
- Lively Up Yourself Lentil Soup
- Rustic Cabbage Soup
- Chickpea Hot Pot
- Cauliflower Soup with Gorgonzola
- Ultimate Chickpea Noodle Soup
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