A Traditional Island Style Yellow Split Pea Soup!
Yellow Split Pea Soup is popular in the Caribbean region. This style of legume soup is a good source of nutrition for an economical price.
During the age of spice trade and imperialism, English and Dutch traders depended upon slavery and indentured servitude in the Caribbean region. Slaves and servants from Africa and India brought their own crop seeds and cooking styles to the Caribbean Islands. These cooking influences helped to shape modern Caribbean cuisine.
Yellow Split Peas were introduced to the Caribbean from India. Yellow Split Pea Soup became popular in the islands and traditional Indian spice blends usually flavored the soup. Curry flavored Caribbean style Yellow Split Pea Soup not only tastes good, the Curry Spices help to beat the tropical heat, so this soup is a welcome sight even during hot summer weather.
Caribbean Yellow Split Pea Soup:
This recipe yields about 4 1/3 cups. (2 portions)
This soup is made like a potage in one pot. The soup is pureed, so it gains a refined texture.
Step 1: Heat a wide sauce pot over medium high heat.
Add 2 cups of water.
Add 3 cups of chicken broth.
Add 1/2 teaspoon of chopped garlic.
Add 1/4 cup of chopped celery.
Add 1/4 cup of chopped onion.
Add 2 tablespoons of minced carrot.
Add 1 1/2 tablespoons of minced seeded jalapeño pepper.
Add the chopped white part of 1 green onion.
Add 1 1/3 cups of yellow split peas.
Step 2: Bring the liquid to a boil.
Boil for 5 minutes.
Step 3: Reduce the temperature to low heat.
Add 1 teaspoon of ginger paste.
Add 1/2 tablespoon of Yellow Madras Curry Powder.
Add 1/2 teaspoon of turmeric.
Add 1 pinch of cayenne pepper. (to taste)
Add sea salt and white pepper to taste.
Gently simmer and reduce till the split peas are very tender and the volume of the soup is about 4 1/2 cups.
Step 4: Remove the pot from the heat.
Use a food processor, blender or an emersion blender to puree the soup to a smooth consistency.
Step 5: Return the pureed yellow split pea soup to a sauce pot over low heat.
Add 1/2 teaspoon of lime juice or lemon juice.
Add 1/3 cup of coconut milk.
Stir the soup as it comes to a simmer.
Step 6: Gently simmer and reduce till the soup is a medium thin consistency that can coat a spoon. The finished volume should be about 4 1/3 cups.
Keep the Caribbean Yellow Split Pea Soup warm over very low heat or in a 135ºF bain marie.
Pour a 2 cup portion of the Caribbean Yellow Split Pea Soup into a shallow soup bowl.
Sprinkle 1 tablespoon of sliced green onion over the soup.
Garnish with buttered grilled French bread slices.
Delicious soup, Mon!