Ingredients

1 pound dried split green peas

2 tablespoons olive oil

1 pound yellow onions, peeled and sliced

2 teaspoons salt

2 tablespoons minced garlic

2 tablespoons, peeled and chopped fresh ginger

1 teaspoon dried thyme

3 tablespoons curry powder (Sun Brand is good)

1 tablespoon ground cumin

1 cup white wine

1/2 - 1 vegetable stock cube (try 1/2, taste and decide)

4 cups chicken stock

1 large Idaho potato, peeled and chopped into 1-inch cubes

1 or 2 lemons cut into 6 wedges each

Preparation

  1. Soak the peas in 6 cups of cold water, overnight.
  2. Put the olive oil, onions and salt in a large pan over medium heat. Stir to coat with oil, cover and cook without browning for 10 minutes, stirring occasionally.
  3. Add the garlic, ginger, thyme, curry, and cumin and cook together for five minutes then add the wine.
  4. Add the peas plus 3 1/2 cups of the pea soaking water, the stock cube, and the stock. Cover and simmer for 40 minutes. Add the potatoes and simmer for another 20 minutes.
  5. Puree, ideally with an immersion blender (Cuisinart SmartStick CSB-76), which will keep some of the ginger in little shreds, or in an electric blender making sure not to let the soup become TOO smooth.