Exotic Nile River Split Pea Soup Recipes

EXOTIC NILE RIVER SPLIT PEA SOUP

Steps:

• Heat 1 tbls. oil in heavy pot on medium high heat.
• Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
• Saute onion and garlic until softened in remaining 1 tbls. of oil.
• Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
• Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now).
• Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
• If you like your soup thin, add more stock.
• Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor.
• Season if you have not already added the salt and pepper.
• Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
• Serve with a dollop of sour cream.
• This recipe may be doubled.
• Enjoy!
• For a variation, substitute lentils for split peas.

SPLIT PEA SOUP

Steps:

• Simmer ham bone with peas in water for 2 hours.
• Add remaining ingredients.
• Continue to cook for about 1 hour.

AFRICAN SPLIT PEA SOUP

Steps:

• Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour.
• Meanwhile, saute the onions and garlic in oil until translucent. Mix in spices and saute for 5 - 10 minutes more, stirring frequently to prevent burning. Set aside.
• When the split peas are cooked, stir in the onion mixture along with the vegetable stock.
• Add the lemon juice and cooked rice, season with salt and pepper.
• Stir in the parsley and gently reheat if necessary.

NILE RIVER LENTIL SOUP

Steps:

• Heat oil in heavy pot on medium high heat.
• Saute onion and garlic until softened.
• Stir in lentils, ginger, cumin and coriander with onion/garlic mixture.
• Add lemon slices, stock, tomatoes, cayenne, salt and pepper.
• (you can add salt and pepper later, but it's usually added now).
• Add the water or vegetable stock.
• Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender.
• If you like your soup thin, add more stock.
• Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor.
• Season if you have not already added the salt and pepper.
• Sprinkle with coriander (cilantro leaves).
• Alternatively, you can add the cilantro before you put the soup in the food processor.

INDIAN SPICED PEA SOUP

Steps:

• Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
• Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
• Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
• Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
• Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.

EASY SPLIT PEA SOUP

Steps:

• In a slow cooker, layer the first nine ingredients in order listed (do not stir).
• Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk.
• Discard bay leaves before serving.