Dhal Soup
Contract Catering
Dhal Soup
Ingredients
500g pack yellow split peas, soaked overnight and drained
1.75 litres chicken stock, made with 3 stock cubes
1 head of garlic, cut in half horizontally
2cm piece ginger, peeled and sliced thinly
1/2 teaspon ground tumeric
16 cloves
26 black peppercorns, tied in muslin with the cloves
Freshly ground black pepper
Crème fraiche
Method
1. Place the split peas in a large pan. Add the stock, garlic, ginger and turmeric, and the peppercorns and cloves tied in muslin.
2. Boil for 10 minutes, then reduce and cook for a further hour or so until the peas are tender.
3. Remove the garlic head and muslin, and season the soup to taste. Blend the soup in a processor.
4. Reheat gently and serve with a swirl of crème fraîche.