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    Recipe from Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors
    Copyright © 2001 by Bobby Flay

    yields4 servings time-- difficultymoderate

    Split pea soup is a New York favorite (in fact, it was introduced by the original Dutch settlers), but I've been wanting to wake up the flavors ever since I made vats of the stuff at my first cooking job. Green chiles have a real flavor affinity for split peas, and they brighten up all the flavors in the soup. Once I added the green chiles, I couldn’t resist taking the soup even further in a Mexican direction, substituting spicy chorizo sausage for the usual ham bone and adding a swirl of sour cream flavored with toasted cumin. The result is filling, satisfying, and totally delicious.


    For the soup:
    2 tablespoons olive oil
    8 ounces Spanish (cooked) chorizo, cut into 1/2-inch-thick cubes
    1 onion, finely diced
    2 carrots, peeled and finely diced
    2 stalks celery, finely diced
    2 cloves garlic, finely chopped
    2 Yukon Gold potatoes, peeled and diced into ½-inch cubes
    2 cups green split peas
    8 cups vegetable stock or water
    1 bay leaf
    Salt and freshly ground pepper
    2 poblano peppers, roasted, peeled, seeded, and sliced into 1/2-inch dice
    1/4 cup chopped cilantro, for garnish

    For the cumin crema:
    1 tablespoon cumin seeds
    1 cup crema (available at Latin markets), crème fraîche, or sour cream thinned with buttermilk
    Salt and freshly ground pepper


    1. Make the soup: Heat the oil in a medium saucepan over medium heat. Add the chorizo and cook, stirring, until browned on both sides. Transfer the chorizo with a slotted spoon to a plate lined with paper towels. Pour off all but 2 tablespoons of fat from the pan, add the onion, and cook, stirring, until slightly softened. Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the potatoes, peas, stock or water, and bay leaf, season with salt and pepper, and bring to a simmer. Cook about 45 minutes, until the peas are soft.
    2. Make the cumin crema: Place the cumin seeds in a small skillet and set over medium heat. Toast, tossing often until lightly browned and fragrant. Transfer to a small bowl and let cool, then grind to a powder in a spice or coffee grinder. Stir the crema and cumin together and season with salt and pepper to taste. If desired, transfer to a squeeze bottle.
    3. To finish the soup, add the reserved cooked chorizo and the poblano peppers and cook for 5 minutes. Stir in the cilantro and serve. Drizzle each serving with the cumin crema.

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