Vindaloo Soup
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 2 hrs |
| Source | Penzey's |
| Yield / serves | 8-12 servings |
| Rating | Very good; thick & spicy |
Ingredients
- 1 lb bag dry yellow split peas
- 2-3 quarts water
- 2 T Vindaloo seasoning (Penzey's)
- 2 T water
- 2 bay leaves
- 1 small pinch saffron (15 threads or so)
- 2 medium onions, minced
- 1 T vegetable oil
- 1/4 c rice vinegar
- 5 medium to large potatoes, peeled and cut into bite-sized chunks
- 3 large cooked sausages, about 1 lb (i.e. grilled Polska kielbasa/Polish sausage)
- 1-2 t sugar
- 2-3 t salt
- freshly ground black pepper to taste
Preparation
Wash yellow peas well. Place in a soup pot, cover with water, bring to a simmer with bay leaves and saffron. Place Vindaloo seasoning in 2 T water, let stand while mincing the onions. Heat oil in a large skillet over medium-high heat, when hot, add onions, and cook, stirring, until starting to brown; about 3 minutes. Add Vindaloo paste to the pan, cook, stirring, 1 minute. Add the onion/Vindaloo mix to the soup pot. Pour the rice vinegar into the skillet, which will dislodge the tasty browned bits from the pan, and add to the soup pot.
Peel and cut potatoes into bite-sized chunks, chop sausages into bite-sized pieces, and add after one hour, along with 1 t sugar and 2 t salt. Cook another hour, at which point the peas should be pretty much dissolved and will have thickened the soup. Taste the soup, and add extra salt and sugar if desired. Serve with good, thick, crusty bread for dunking, and have a pepper grinder on the table for everyone to grind pepper on top of their bowl as desired.
