Riffian Split Pea Soup
Reprinted with permission. From The Food of Morocco by Paula Wolfert, © 2011, Ecco. Photography by Quentin Bacon.
- Servings: 4.
- 1/4 cup extra virgin olive oil
- 1 cup chopped onion
- Salt and freshly ground pepper
- 1 cup (8 ounces) dried split green peas
- 3 large cloves garlic
- 2 tablespoons finely chopped cilantro
- 1 teaspoon ground cumin, preferably Moroccan
- 1 1/2 teaspoons sweet paprika
- A few drops of lemon juice
- 1/2 cup crumbled dried aged goat cheese
- 1/3 cup heavy cream
- Combine 3 tablespoons of the olive oil, the chopped onion, and salt and pepper to taste in a deep saucepan and set over medium heat. cover and cook for 5 minutes, or until the onions are golden and softened.
- Add the split peas, garlic, cilantro, cumin, and 1 teaspoon of the paprika and cook, stirring, for a minute. then add 4 cups water and bring to a oil. Cover and cook for 1 hour, stirring occasionally.
- Remove from the heat to cool slightly. Purée the soup in batches in a blender. add the cheese and cream to the last batch of soup and purée until velvety. Return to the saucepan; thin the soup to the desired consistency, and correct the seasoning with salt and a few drops of lemon juice.
- Reheat the soup to boiling. divide the soup into 4 individual bowls. in a small bowl, mix the remaining tablespoon olive oil with the remaining 1/2 teaspoon paprika and pinch of cayenne and dribble over each portion.