I would certainly also try this with lentils. I also plan on adding okra and/or potatoes in a future iteration. Stay tuned.
Meyers called for heavy cream, which struck me as profoundly gratuitous. I added light cream instead, and still felt that it was unnecessary if the soup was made with a good stock. I suppose the light cream could do something for the soup if using a commercial broth; for homemade broth, don't bother (or use less).
Since the soup is pureed at the end, it is acceptable to prep the carrots in a food processor.
INGREDIENTS:
- 2 tbsp. unsalted butter
- 1 tbsp olive oil
- 2 large onions, peeled and finely diced
- 3 large carrots, peeled and finely diced
- 2 tsp. ground cumin
- 1 1/2 cups split green peas, rinsed
- 6 cups chicken stock
- 6 whole black peppercorns
- 1/2 cup light cream (optional, see above)
- 2 tsp. minced jalapeño peppers (optional)
- Salt to taste
DIRECTIONS:
- In a heavy soup pot, heat the butter and oil over medium-low heat. Once butter is melted, add onions and peppers. Sauté until onions are soft, stirring frequently, about 7-10 minutes.
- Add the carrots and continue to sauté for 5-6 more minutes or until carrots begin to soften.
- Add the cumin and stir well to combine. Add the peas and stir to combine. Allow to cook with the onion mixture for a minute or two.
- Add the broth and bring to a boil. Reduce heat to simmer, cover, and allow to cook for 45 minutes.
- If you have an immersion blender, use it to puree the soup to the desired consistency. Otherwise, puree in a conventional blender or food processor in small batches, then return to the pot.
- Add the cream (if using) and stir to combine.
- Salt to taste.
Serve with bread. Makes an excellent leftover.
