801. CAULIFLOWER, BACON and SPLIT PEA SOUP

serves 4

1 250 gram packet dried yellow split peas
1 175 gram packet lean bacon, fat trimmed, chopped
2 teaspoon ground coriander
5 cups chicken stock
1 brown onion, chopped
1 garlic clove, crushed
1/2 medium cauliflower, cut into small florets
300 grams extra creamy natural yoghurt
1 teaspoon ground cumin
1/4 cup chopped fresh chives
Ground black pepper, to taste

Place the split peas in a large bowl and cover with plenty of cold water. Cover and set aside for 6 hours to soak.

Cook the bacon in a large saucepan over medium heat, stirring often, for 5 minutes or until golden. Add the coriander and cook, stirring, for 30 seconds or until aromatic.

Drain the split peas and add to the pan with the stock, onion and garlic. Bring to the boil over high heat, then reduce heat to medium-low. Cover and cook for 30 minutes or until the split peas are tender.

Add cauliflower to pan and cook, covered, for 15 minutes or until the cauliflower is tender.

Meanwhile, combine 1/3 of the yoghurt, the cumin and 1 tbs of the chives in a small bowl.

Remove the soup from the heat, taste and season with pepper. Stir the remaining yoghurt into the soup until just combined. Ladle the soup into serving bowls, sprinkle with the remaining chives and top with a dollop of the yoghurt mixture.
Notes & tips


courtesy of: Australian Good Taste, June 2000, p.89