enjoy the world

Split Pea Soup with Moroccan Flavors

Split Pea Soup with Moroccan Flavors
Loading Likes...

 

I would not call this wonderful split pea soup Moroccan.  But it is certainly full of Moroccan flavors.

To me, this dish is perfect for a snowy cold weather. ‘Warm’ spices do their job well – they bring a hint of spiciness to the soup, filling and warming you up.

You can cook a vegetarian version of the dish – the spices will create a richer and “thicker” soup taste.

Mostly for my husband than for myself, I cooked the soup with smoked hock. This small aromatic piece of meat gave a traditional smoky flavor to my soup while the spices brought a new exotic twist to it.

To make the soup a little healthier I replaced starchy potatoes with hearty rutabaga. The soup turned out really delicious: attractive, full of flavors, and really wintery. Yummy!

 split pea soup with spices (14)

 

 

one 3-qart pot

Ingredients

       For the stock:

  • 1 lb smoked pork hock (1 hock)
  • 1-2 carrots
  • 1-2 sticks of celery
  • 1 small onion
  • 3 bay leaves
  • 10-15 whole black peppercorns
  • 10-15 whole coriander seeds
  • Salt

For the soup:

  • 1 small onion, cut into small cubes
  • 3 large cloves garlic, minced
  • 2 medium carrots, cut into cubes
  • 2 stalks of celery, chopped with leaves
  • 1 medium rutabaga, cut into cubes
  • 1 – 1 ½ cups split yellow or green peas (for a thicker soup take 1 ½ cups)
  • 1 tsp ground cumin
  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • Pinch of cayenne pepper
  • Salt
  • Black pepper
  • Olive oil for cooking (about 1-2 tablespoons)
  • Fresh cilantro

  

Preparation

For a vegetarian version use vegetable stock.

 

For the stock:

Pour cold water (about 4 qt) over all the stock ingredients, bring to a boil over high heat, reduce the heat to very low, cover with the lid and cook for about 45-60 minutes. The meat should fall apart of the bone.

Transfer the pork hock onto a cutting board, slightly cool, and cut the meat into small pieces.

 

For the soup:

In a pot, heat the olive oil, add the onion and cook it for 5 minutes, stirring occasionally. Onions should be slightly gold.

Add garlic, cumin, allspice, cinnamon, cloves and cayenne pepper, stir and cook for about 1 minute. At this time garlic and spices will release their flavors.

Add carrots. Cook for 1-2 minutes, stirring.

Add split peas, rutabaga and celery. Pour strained stock (about 2 ½ -2 ¾ qt) over the vegetables. Add salt, black pepper, bring to a boil, reduce heat and simmer for 30-40 minutes or until the peas are cooked through.

Add pork hock pieces. Reheat.

Let stand for 10-30 minutes. Serve, sprinkled with fresh cilantro.

split pea soup with spices (1)split pea soup with spices (8)

split pea soup with spices (3)peas split green

split pea soup with spices (4)split pea soup with spices (6)

split pea soup with spices (10)split pea soup with spices (11)

split pea soup with spices (9)split pea soup with spices (7)

split pea soup with spices (12)split pea soup with spices (18)

 

Cook with pleasure and enjoy the world!



Leave a Reply

Your email address will not be published. Required fields are marked *