Split-pea and Tomato Soup (Potage mongol)
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green or yellow split peas
- 1pound lean pork bones, cut into two-inch pieces
- 1cup coarsely chopped onion
- 1clove garlic, finely minced
- 6cups water
- 1bay leaf
- ½teaspoon dried thyme
- 4cups imported canned tomatoes
- Salt, if desired
- Freshly ground pepper
- 2carrots, trimmed and scraped
- 1cup heavy cream
- Tabasco sauce
Nutritional analysis per serving (10 servings)
330 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 13 grams dietary fiber; 6 grams sugars; 17 grams protein; 915 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the peas or not according to package recommendations.
- Step 2
Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
- Step 3
Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
- Step 4
When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.
Private Notes
Comments
I have to admit that I used a basic split pea soup recipe and added tomatoes and cream according to this recipe. Those 2 extra ingredients added unusual depth to an otherwise mundane pea soup. We really enjoyed it!
Note that the carefully prepared carrots are NOT meant to be puréed, as another comment suggested, but stirred into the soup at the end.
I used my Instant Pot to cook this. I first sauteed the onions and garlic, then added all of the ingredients except cream to pressure cook for 20 mins. At the end, I blended the mix in a thermomix and added the cream. It was easy and delicious. There is no need to chop the carrots in such a careful way since everything is blended at the end.
does this recipe ask to puree the BONES? What am I missing?
This was very good. I didn't have all the ingredients so I substituted bones saved from grilled lamb chops for the pork bones, crushed tomatoes for whole, and sour cream for the heavy cream. The blanched matchstick carrots are a nice touch and the Tobasco is genius. Cornbread on the side is complimentary.
Note that the carefully prepared carrots are NOT meant to be puréed, as another comment suggested, but stirred into the soup at the end.