Pea And Coriander Soup Recipes

Steps:

• Make cumin pita crouton-crisps:
• Preheat oven to 400°F.
• Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
• In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.
• Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
• Make soup:
• In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.
• Serve soup topped with pita crouton-crisps.

Steps:

• Soup:
• Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
• Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
• Coconut and assembly:
• While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
• Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
• Serve soup topped with spiced coconut and cilantro.

Steps:

• In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
• Stir to form paste. DO NOT let the mixture burn!
• Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
• Add half of the chopped corriander.
• Rinse split peas in cold water, drain and add to pot. Stir immediately.
• Turn heat to high.
• Add the water and stir well.
• Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
• Add the rest of the cilantro in the last 15 minutes.
• Add salt and pepper to taste.
• Serve or pack away for freezing.

Steps:

• Melt the margarine over a gentle heat (or add olive oil) and sweat the onion, garlic and chilli for 3-4 minutes.
• Add the peas and cover with stock.
• Bring to the boil and simmer for 7-8 minutes.
• Add the freshly chopped cilantro (coriander) and blend until smooth.
• Season with salt and pepper and add a pinch of sugar to enhance the flavour.

Steps:

• Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
• Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
• Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.