Recipe Corner: Yellow Split Pea Soup with Mint, Browned Onions and Yogurt Garnish

Kosher or sea salt and white or black pepper to taste

Aleppo pepper, paprika, or red pepper flakes to taste

Directions:

1. In a large pot, sauté the onions, garlic, carrot, celery, and a dash of salt for 3 to 5 minutes over medium heat until the onions are browned and vegetables are tender; stir so garlic does not burn.  Add water or broth and
   the split peas to the pot and stir.
2. Bring ingredients to a boil, reduce heat, and cook for 40 to 45 minutes or until split peas are tender.  Stir again, adding more liquid if soup becomes too thick.
3. Season with salt, pepper, mint, and choice of seasonings to taste.
4. Using a ladle, place small batches of soup in a blender.  Puree each batch then place in a bowl.  Continue until all the soup has been pureed. If you prefer the soup with more texture, puree only half of the soup.
5. Serve with Yogurt Garnish and additional toppings on the side.

While the soup is cooking, prepare Yogurt Garnish.

Yogurt Garnish:

1 cup plain white or Greek-style yogurt

2 cloves garlic, minced

1/4 cup fresh mint, chopped or 2 teaspoons dried mint, crushed

Dash of sea or Kosher salt

Juice of 1/2 large lemon and 1 teaspoon olive oil

Combine the yogurt, garlic, mint, salt, lemon juice and olive oil in asmall bowl.  Cover and chill garnish until ready to serve.

Additional topping:

Minced flat-leaf parsley

Olive oil for drizzling

Chopped Kalamata or black olives and chopped Roma tomatoes

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at  <http://www.thearmeniankitchen.com/>  http://www.thearmeniankitchen.com/

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: <http://www.myrecipes.com/search/site/Datian>
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