Moroccan Pea Soup Recipe
Posted on 21st of February, 2010 by Lévana
This is practically my granddaughter Tsofia’s first solid food. And guess who fed her: Who better than yours truly, her Tuesday babysitter? All the delighted toothless smiles were ample reward to me, dribble and all. All children big and small love this soup. I have noticed that children are, inexplicably, attracted much more to “yellow food” than to “green food”, and this is the reason I make this soup with yellow split peas: The flavor remains very much the same, sweet and mild.
2 large onions, quartered
8 ribs celery, peeled and cut in large chunks
3 large carrots, cut in large chunks
1 pound bag green or yellow split peas, picked over and rinsed
1 large bunch flat parsley, stems and leaves
1 bunch cilantro, stems cut off
1/3 cup olive oil
1 teaspoon turmeric
3 quarts (12 cups) water
Salt to taste
Pepper to taste
Put all but last ingredient to boil in a wide heavy pot. Reduce the heat to medium and cook, covered, about 1 hour. Add pepper to taste. Cream with an immersion blender. Adjust texture and seasonings.