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Green Pea Soup

ethnic, soups, vegetables

1 each onion, chopped
2 tablespoon oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, minced
2 teaspoon salt
6 each whole peppercorns, crushed
1 teaspoon turmeric
2 teaspoon coriander
2 teaspoon cumin
2 each chili peppers, crushed
1/2 teaspoon chili powder
4 each whole cloves
1 each stick cinnamon
2 each cardamom pods
1 cup green split peas, dried
2 each tomatoes, diced
5 cup stock
1 teaspoon garam masala
2 each shallots, chopped, optional

In a large soup pot, fry the onions in the oil until light brown. Stir in the spices & toss in the peas & tomatoes. Stir again & cook for 5 minutes over moderate heat. Add stock, bring to a boil, cover & simmer until the peas are tender (at least an hour). Before serving, stir in the garam masala & fish out the cinnamon stick & cloves. Garnish with shallots. Adapted from "The Africa News Cookbook"

Yield: 4 servings

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