I bought some yellow split pea last week, thinking of cooking curry with them. But i change my mind after i read this Yellow Split Pea with Frankfurter soup in Nigella 'FEAST' ^_^
I found that i have all the needed ingredients in my fridge so i decided i am going to cook this.
This is a yummy soup although it is only vegetables and frankfurter. The sweetness taste of carrot, celery and the soup is thicken like a chowder by the cooked yellow split pea. I made some buns to go with it for a our lunch. This buns are made with the black bean okara that i kept in the fridge from making black soy milk. It is a recipe from Carol Hu in chinese here
(Okara or Soy Pulp is a pulp consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu) (info from wikipedia)
Yellow Split Pea and Frankfurter Soup
recipe source: Nigella 'FEAST' with my slight modification in purple
1 stick of celery
1 clove garlic
2-3 tbsp vegetable oil
1 tsp ground mace (i used 1/4 tsp nutmeg)
500g yellow split pea (i used 200g as i do not want the soup to be to thick)
1.25 - 1.5 chicken or vegetable stock ( i add 1.5 litre water and 1/4 cube of maggi chicken stock)
2 bay leaves (i did not add this)
approx. 8 frankfurter (i used 10)
- Peel the onion, carrot and garlic. Cut the onion, carrot into rough chunks. Put them all, along with the roughly cut up celery into the bowl of a food processor. Blitz till all are finely chopped. (i do not blitz mine in the processor. i cut mine into small fine cubes. My kids love to fish their carrot and celery out with the soup to eat :p)
- Spoon the oil into a heavy-based wide saucepan and put on medium heat. When warm, add the chopped vegetables from the processor and cook for 5-10 minutes until it is soft but not coloured. (i cook mine in a pressure cooker. I use stir fry mode to heat up the oil, add in finely cubed vegetables and cook for 5 minutes till it is slightly soft but not coloured)
- Add the ground mace - this may be a small amount but it's crucial to the taste. Give a good stir and then add the split peas and stir again till they are glossily mixed with the oil-slicked, cooked-down vegetables. Pour over 1.25 litres stock and add the bay leaves, then bring to the boil. Cover, turn down the heat and cook for about an hour until everything is tender and sludgy, adding more stock as needed. (Then i add in ground nutmeg, split pea and give it a good mixed. Then pour in 1.5 litres of stock, cover the pressure cooker lid. Turn to high pressure and cook for 15 minutes.) Sometimes the peas seem to thicken too much before they actually cook and need to be watered down. Taste for seasoning once everything is ready. (I only add 200 g of split pea and my soup come out just nice, It is not too thicken by the split pea)
- You can add the frankfurters as you wish. It is probably easiest just to cut them into slices but i tend to add them in chunks of about 3cm each and throw them into the soup to warm. Serve and enjoy~
As Nigella mention "it is not a elegant soup BUT it is near prefect"
This is definitely a keeper for me simply because it is easy to prepare, for me i use pressure cooker which only takes 15 minutes and most importantly my kids loves it ^_^
I'm linking this post to Cook Like A Star, where the featured chef for this month is NIGELLA LAWSON. Cook Like A Star is an event organized by Zoe from Bake For Happy Kids, and the co-hosts for this month are Anuja from Simple Baking and Joyce from Kitchen Flavours.
And I'm sharing this with Cook-Your-Books #3 hosted by Kitchen Flavours