Yellow Split Pea Soup

1 ½ cups yellow split peas

6 cups vegetable broth or mock chicken broth

24 black peppercorns and 15 whole cloves, tied into a bit of cheesecloth

½ t ground tumeric

½ t salt (more to taste)

Combine all ingredients, bring to a boil, reduce to simmer, and cook, covered, for approx. one hour, stirring occasionally, until peas are tender. Remove cheesecloth and squeeze its juices into soup. Put soup through blender or food processor, adding a bit of water if necessary. Reheat and serve. Garnish with lemon slices if desired.

copyright © September 2002