yellow split peas
medium onion, chopped
shredded or crumbled goat cheese
PLACE the peas, the water, and the onion in a saucepan; boil and simmer over low heat for 30 minutes. Remove from heat and place the
mixture in a blender with cream, milk and a cup
of water. Blend until smooth. Set aside.
IN a food processor, chop dried chilis to a coarse powder. Set aside.
PLACE the butter, the chopped onion, and the garlic in a saucepan; fry until golden brown. Add the pea mixture and season with desired amount of chili powder, salt, and pepper.
SERVE the soup in a martini glass, rimmed with remaining chili powder. Sprinkle with goat cheese and decorate with cilantro leaves.
Based on a serving of 1/6 of recipe
Energy: 359 calories
Protein: 17 g
Fat: 16 g
Saturated Fat: 10 g
Cholesterol: 47 mg
Potassium: 733 mg