SPLIT PEA SOUP WITH YAM AND CUMIN

SPLIT PEA SOUP WITH YAM AND CUMIN image

Yield 6 - 8 people

Number Of Ingredients 12

2 Tablespoons Olive Oil
1 Onion, finely choppped
2 Stalks celery, sliced
3 Carrots, peeled and sliced
1 Yam, peeled and cut into 2-inch pieces.
2 Cups yellow split peas, rinsed and picked over
8 Cups vegetable or chicken broth
2 Bacon slices, or 1 small ham hock
1/2 teaspoon "Seriously Simple Seasoning Salt" as described by the cookbook or other seasoning salt
Freshly ground black pepper to taste
1/2 Teaspoon ground cumin
6 bacon slices for garnish

Steps:

1. In a large Dutch oven or soup pot, heat the oil over medium heat. Saute the onion for 3 to 5 minutes, or until softened. Add the celery, carrots, and yam and saute for 3 minutes, or until just slightly softened. 2. Add the split peas, broth, 2 bacon slices or ham hock, seasoning salt, pepper and cumin and bring to a simmer over medium-low heat. Partially cover and cook for 50 to 60 minutes, or until the peas are tender. Remove and discard the bacon or ham hock. 3. While the soup is cooking, place the 6 bacon slices in a skillet and cook over medium-high heat until crisp on each side, about 3 minutes per side. Using tongs, transfer to paper towels to drain. Crumble and set aside. 4. When the soup is finished cooking, coarsely puree the soup in the pot with a hand blender or in batches in a blender or a food processor fitted with the metal blade. Return the soup to the pot if necessary. Taste and adjust the seasonings. 5. To serve, ladle into soup bowls and garnish with the crumbled bacon. Serve immeditely. Refrigerate or freeze any leftover soup. 6. May be prepared up to 5 days ahead, covered and refrigerated. May also be frozen for up to 3 months. Defrost and reheat gently. May need to add a bit of broth or water to bring it to the right consistency.