Cardamom is most commonly referred to as the queen of the spices.
Serves 4 to 6
Cardamom adds its clean, pungent flavor to this unusual split-pea soup.
• 2 cups dried green or yellow split peas
• 2 teaspoons olive oil
• 1 1/2 cups chopped onions
• 1 ham bone with some meat attached
• 10 cups water
• 1 teaspoon sugar
• 1/2 to 2 teaspoons freshly ground cardamom
• Salt to taste
1. Place the peas in a sieve, remove any stones or other debris, and rinse with water. Warm the oil in a 4-quart or larger pot over moderate heat. Add the onions and sauté until transparent. Add the peas, bone, water, sugar, and the smaller amount of cardamom. Bring to a boil, then immediately reduce the heat.
2. Simmer over very low heat for about 2 hours. Stir occasionally so that the peas don’t stick to the bottom of the pan. Add more water as needed.
3. When the peas have disintegrated, remove the bone and adjust the seasoning with a little salt and/or more cardamom. Serve immediately.
Cornelia Carlson exercises her passion for growing tropical spices in her San Diego–area home. She has a Ph.D. in biochemistry and is the author of The Practically Meatless Gourmet (Prima, 1996).
Click here for the original article, Recipes with Cardamom.
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