Riffian Split Pea Soup

Reprinted with permission. From The Food of Morocco by Paula Wolfert, © 2011, Ecco. Photography by Quentin Bacon.

Riffian Split Pea Soup

Reprinted with permission. From The Food of Morocco by Paula Wolfert, © 2011, Ecco. Photography by Quentin Bacon.

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Category

Tags

SoupsMoroccan

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