About the Recipe: There is no bacon in this split-pea soup – you’re welcome to add it – only because I wanted to see if I could develop that smoky flavor without it. The parmesan rind is a favorite trick of mine to use in vegetable soups. It is also perfect with a hearty minestrone.
1 cup dried split peas
4 cups water
1/2 cup frozen peas
1/2 large spanish onion, finely chopped
2 cloves garlic, minced
2 T curry leaves
1/2 parmesan rind
1/2 t smoked paprika flakes
1 bay leaf
red chili flakes
fresh grated parmesan (for topping)
1. Rince and sort the split peas. In a medium pot, combine split peas and water. Add curry leaves, bay leaf, paprika and bring to a boil. Simmer for 15 minutes more until almost tender.
2. In the meantime, saute onions and garlic with olive oil. Add frozen peas and season lightly with salt and pepper and cook until heated through, another 3-4 minutes.
3. Once the split peas and the stock is simmering and almost tender, add onions, garlic, and peas mixture to the pot. Add the parmesan rind and chili flakes too.
4. Bring back up to a simmer. Taste for season and add salt and pepper, to taste. Turn off heat and cover for about 10-15 minutes before serving (take out the rind, curry and bay leaves) with some more grated parmesan on top.