Recipe courtesy of David Rosengarten
Save Recipe Print
Yield:
4 main-course servings.
Level:
Easy

Ingredients

For the soup:
For the relish:

Directions

In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.

While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.

With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Fresh Cranberry Relish

Recipe courtesy of Tyler Florence

Cranberry Relish

Recipe courtesy of George Stella

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Squash Soup

Recipe courtesy of Alton Brown

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword