From Judy Cohn, revised from The Tassajara Recipe Book
[The intoxicating aroma of cumin emanating from this soup almost made me dizzy. And though I was suspicious of Judy’s decision not to puree the peas, the chunky, lumpy texture of the soup just added another dimension to its already-hearty and filling character.]
2 cups yellow split peas
8 cups water
1 bay leaf
2 Tbs butter
1 Tbs olive oil
1 yellow onion, finely chopped
1 carrot, finely diced
2 stalks celery, thinly sliced
3 gloves garlic, minced
1/2 tsp salt
3 tsp cumin seeds, toasted & ground
2 tsp coriander seeds, toasted & ground
grated peel & juice of lemon
fresh pepper
Bring the peas, bay leaf, and water to a boil. Simmer until peas are completely soft, about 45 mins.
Puree the peas or not (I didn’t).
Melt the butter and olive oil in a skillet. Add the onions and cook until soft. Add the carrot, celery, garlic, salt, and spices. Cook for 10 minutes.
Add the vegetables to the peas and simmer until everything is soft, about 30 mins.
Add lemon zest and lemon juice.
Add pepper and check for salt.
Maybe serve with some chopped cilantro.
Soup and Bread 