Cookbook:Purée Mongole

Ingredients

 * 1 lb dry split peas
 * Water
 * Chicken broth
 * Carrot, grated
 * Onion, chopped
 * 1 white turnip, diced
 * 3 stalks celery, chopped
 * Salt
 * Pepper
 * Ground cloves
 * Turmeric
 * Nutmeg
 * Cumin
 * Curry powder
 * Cornstarch
 * Sour cream, as a garnish

Procedure

 * 1) Add the split peas to a pot. Add the chicken broth and enough water to cover the peas.
 * 2) Bring the peas to a boil, then remove from the heat and let soak.
 * 3) Prepare equal quantities of grated carrot and chopped onion.
 * 4) Add the carrot, onion, turnip, and celery to the split peas. Mix in salt, pepper, cloves, turmeric, nutmeg, cumin, and curry powder.
 * 5) Simmer everything slowly for about an hour, or until the vegetables are well softened. Adjust seasoning to taste.
 * 6) Make a mixture of cornstarch and water with the consistency of thin cream.
 * 7) Bring the split peas to a simmer. Mix in the cornstarch slurry, and cook for a minute or two until thickened.
 * 8) Adjust the consistency with stock (or milk) as desired.
 * 9) Serve hot. If desired, garnish with a floating dab of sour cream and a light sprinkling of nutmeg.