Green Split Pea Soup

•1 C green split peas

•5-6 C water

•2 carrots, peeled and cut into big chunks

•2 tomatoes, peeled and chopped

•1 bay leaf

•1½ Tsp butter

•½ Tsp yellow asafetida powder

•2 Tsp dried celery (or 1 stalk of fresh celery)

•1½ Tsp salt

•¼ Tsp ground black pepper

•¼ Tsp paprika or red chili powder

•2 Tsp dried Parsley (or 2 Tbsp chopped fresh parsley)

1.Combine the split peas, water, carrots, tomatoes and bay leaf in a saucepan over moderate heat. Bring it to a boil over moderate heat and simmer for 40-50 minutes or until the split peas are broken down and mushy. Alternately you can pressure cook the split peas with the vegetables.

2.Transfer the contents of the saucepan to a blender and blend to a creamy puree.

3.Rinse the saucepan with water. Melt the butter slowly over moderately low heat; sprinkle the asafetida, add celery and sauté for a while. Add the blended mixture. Add salt and pepper and cook over low heat for 5-10 minutes. Serve hot with sprinkles of paprika and parsley.

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