This is a print preview of "YELLOW Split Pea PORK Belly - Indian style soup" recipe.

YELLOW Split Pea PORK Belly - Indian style soup Recipe
by Foodessa

YELLOW Split Pea PORK Belly - Indian style soup

Comfort from my soup repertoire where my Italian roots merge with my Quebecois cooking touches. Slightly different then most...this classic is varied with cured Pork Belly. To add an even bigger twist, I turned it into an Indian style soup.

For detailed post...refer here:
http://www.foodessa.com/2015/02/yellow-split-pea-soup-with-pork-belly.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Indian
  Servings: 8

Ingredients

  • . >(American / Metric measures)<
  • . 1 lb. (454g) dry, split yellow peas
  • . 2 Tbsps. (30ml) unsalted butter
  • . 2 Tbsps. (30ml) grapeseed oil
  • Spices: 1 Tbsp. (15ml) ground cumin...1 Tbsp. (15ml) ground curry... 1 Tbsp. (15ml) ground turmeric... 1 Tbsp. (15ml) granulated garlic powder
  • . 3 medium garlic cloves, crushed
  • . 1/4 cup (60ml) fresh ginger, grated
  • . 1 large, sweet onion, finely chopped
  • . 3 medium carrots, cubed small
  • . 2 medium potatoes, cubed small
  • . 8 cups (2L) chicken stock
  • . 4 cups (1L) water
  • . 1/2 lb. (250g) cured, skin on, Pork belly ham
  • . 3 large, dry, laurier leaves (aka bay leaves)
  • . sea salt ...only to taste

Directions

  1. . Rinse the yellow split peas a few times before soaking them into a large bowl of water for about 6-8 hours.
  2. . In a very large pot, melt together the butter and oil on MEDIUM heat. Add all the spices and stir. Add and sauté the onions for about 10 minutes. then, add in the garlic and ginger.
  3. . Add the chopped carrots and potatoes. Cook and stir for about 5 minutes.
  4. . Add the drained peas and stir. Raise the heat to MED-HIGH. Pour the chicken stock as well as the water over the peas.
  5. . Rinse the Pork Belly ham lightly before adding it along with the laurier leaves.
  6. . Bring everything to a boil. Afterwards, turn the heat down again to one notch above LOW.
  7. Cover the pot for about 1 to 1-1/2 hour depending on how tender the peas have become. Discard the leaves.
  8. . Remove the ham and shred it to then re-add to the soup. Make sure to taste the soup in order to adjust the salt to your preference. Serve.
  9. Note: This soup is delicious the same day and even better warmed up the next. Suggestion: If you would like to render the soup creamier, you can simply remove a few ladles worth and blend them to purée and then re-add to the soup.
  10. . Flavourful wishes from Claudia's kitchen...FOODESSA.com