790- Split Pea Soup / شوربة البازلاء (جلبانة) اليابسة
1 hour 30 minutes
3 tablespoons olive oil
1 medium onions, finely chopped
3 garlic cloves, grated
1 medium potato, peeled and cut into cubes
250 grams (8.8 oz) split pea, soaked overnight
500 milliliters (2 cups) chicken broth
1 small bunch fresh coriander
1/2 tablespoon coriander powder
Salt and pepper, to taste
2 tablespoons cream cheese
1 tablespoons chopped fresh cilantro for topping
1- In a large pot over medium heat, heat the olive oil. Add the chopped onions, garlic, and cook for 3 minutes, stirring occasionally with a wooden spoon, or until the onions become tender.
2- Add the potato cubes, the split peas, and cover with the chicken broth.
3- Add the bunch of fresh coriander, coriander powder, salt, and pepper. Cover the pot and cook for 30 minutes over high heat until the water boils.
4- Reduce the fire to medium and simmer for 40 minutes or until the split pea and potato are fully cooked.
5- Check the cooking of the split pea and potato by tasting them, the texture should be tender in the mouth. Add water if necessary.
6- Remove the coriander bunch from the pot and drain the split pea mixture. Reserve the water in a large bowl and allow it to cool a little bit.
7- Pour the split pea mixture in an electric mixer, add the cream cheese, and mix all together by adding the reserved water little by little until the desired consistency is obtained.
8- Put the soup back into the pot over medium-low heat, add a little more of water if needed to adjust the soup consistency and mix well with a wooden spoon.
9- Taste and adjust the seasoning if necessary and simmer for 5 minutes.
10- Serve the split pea soup immediately in individual bowls. Garnish with chopped fresh coriander.