French-kissing cows are the logo for Les Halles, the Franco-American steakhouse in New York, Washington DC and Miami. If you go tomorrow night, I can recommend the petatou, a warm goat cheese and potato salad, the lovely salade d’Auvergene, with arugula, apples, walnuts and blue cheese, a very decadent macaroni and cheese or the healthier and perfectly pleasing vegetable plate.
Curried Split Pea Soup
- 2 cups split peas*
- 2 tablespoons butter
- 2 onions
- 2 carrots
- 6 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- sea salt and freshly ground pepper to taste
- juice of 1 lemon
- chopped cilantro for garnish -- optional
- *Start the peas the day before. Pour them into a large pot, cover with water and soak overnight.
- In a large soup pot, melt butter over medium-high heat. In a food processor finely chop onions and carrots (or and saute in the butter until just tender, about 7 minutes. Add drained and rinsed split peas, vegetable broth, curry and turmeric. Turn heat to high, bring to boil, then reduce head to low, cover and simmer for an hour or until peas start to go mushy. Turn off heat and let the soup cool down.
- At this point, you can puree the whole thing with an immersion blender, if you're fortunate enough to have one. If, like me, you don't, here's what I advise -- strain into a large. Take the pea and vegetable solids and puree in the food processor. Then stir back into the liquid until thickened and uniform. Squeeze in lemon juice, season with salt and pepper.
- Freezes well, keeps covered and refrigerated for days. To serve, heat through and top with chopped cilantro.