Serious Eats: Recipes
Eat for Eight Bucks: Curried Yellow Split Pea Soup
1 pound yellow split peas: $1.00
1 onion: $0.50
3 carrots: $0.75
Cilantro (pro-rated): $0.75$
Pantry items: Butter, garlic, curry powder or equivalent spices, turmeric, salt, yogurt, salad dressing.
Total cost (for 4 portions): 5.00
Since it was a soup-heavy winter here at Eat for Eight Bucks, I meant to stay away from soup for a while. Unfortunately, I just discovered one so easy and inexpensive that I feel I have no choice but to share it now, before we forget our stock pots and fire up our grills.
I thought my standard split pea soup recipe was as easy as it gets, but this one will bear chopping that is even more, um, rustic (and therefore more quickly accomplished, at least for me). If you're not up to cleaning your blender, just chop the carrot bite-sized and skip the pureeing. Blue Eggs and Yellow Tomatoes suggests soaking the split peas in hot water before the long simmer, a step that noticeably promoted even cooking.
Indian spices, yogurt, and cilantro are impossible for me to resist in just about any form. I put lettuce on the shopping list to make this soup and salad, but any vegetable and perhaps some bread would make this a hearty soup a meal.
Curried Yellow Split Pea Soup
About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.