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Print this Recipe    Split Pea 13

Split Pea Soup

1 cup yellow split peas, soaked in water for 2 hours, drained
2 Tbs. long-grain rice
7 cups water
1 Tbs. grated ginger
2 jalapenos, seeded and chopped
1/2 tsp. turmeric
1/2 small cauliflower, cut into florets
3 slender parsnips, chopped
salt and pepper to taste

1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp oil
1 1/2 Tbs chopped cilantro

Combine all soup ingredients except salt and pepper in soup pot.
Bring to a boil. Reduce heat to low and cover partially. Cook until
peas are soft, about 1 1/2 hours. Cool soup slightly. Puree in
batches in blender, then return to pot and salt and pepper to taste.
For seasoning: place seeds in small non-stick pan over moderate
heat. Cover; toast until seeds sputter and turn gray. Add oil. When
oil is warm, add seed mixture to soup. Stir in cilantro.

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