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Ingredientes
- 1 Tbsp. unsalted butter
- 1 c. onion finely chopped (about 2 medium)
- 4 tsp garlic finely chopped
- 4 tsp ginger root finely chopped
- 1 tsp jalapeno finely chopped or possibly to taste
- 2 c. split peas (yellow) washed
- 1 tsp grnd coriander
- 1 tsp grnd cumin
- 1 tsp celery seed
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd cloves
- 8 c. chicken stock
- 12 x cooked shrimp
- 1 c. tomato finely diced
- 1/4 c. onion finely minced
- 1/4 c. cilantro minced
- 1/2 tsp jalapeno chopped
- 2 tsp fresh lemon juice
- 1/2 tsp grated lemon rind
Direcciones
- In a heavy-bottomed pot, heat the butter over medium heat. Add in the onion, the garlic, the ginger root and the jalapeno. Saute/fry for 2 min, stirring. Add in the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add in the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or possibly till split peas are just soft. You may need to add in more chicken stock if peas become too thick and dry.
- While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
- With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add in a little chicken stock. Season to taste. Ladle the warm soup into four wide soup bowls. Fold in most of the tomato relish, saving about 1/4 c.. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp.
- Top which with a few fresh cilantro leaves. Serve immediately.
- Yield: 4 main-course servings
