Split Pea Soup with Fish & Mint Meringues
If you're a fan of this blog then you know that unusual combinations are sort of a running theme and this post is no different. The idea for fish meringues sprouted in my mind after a trip to the local Asian grocery store. It seemed too weird to be terrible. The fish meringues are like little pillows swimming atop a sea of green. The two work together to create a surprising perfect early spring dish.
I don't have anything funny to say about this post. But I do have a warning: if you decide to eat more than two servings of this split pea soup in one day, prepare for some green poops. Just accept it and own it. Maybe you can eat a bunch of this soup on March 16th then everything about you can be festive for St. Patricks day!
Split Pea Soup
- 1 lbs. (16 oz) Split Peas
- Chicken or Vegetable Stock
- 1/2 large Onion diced
- 1 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1/2 cup Milk
- 1/2 cup Water
- 1 teaspoon Coriander
- Salt & Pepper to taste
- Spinach
- Saute the onion and garlic in the olive oil in a medium to large sauce pan over medium high heat. Add the coriander, salt and pepper. Continue sauteing until the onions are golden brown.
- Add the peas. Saute the peas with the onions for a few minutes.
- Add the stock, milk and water. Increase the heat to high and bring to a boil. Stir occasionally.
- Reduce the heat to a simmer. Simmer for 20-30 minutes. Stir occasionally.
- Add half of the spinach to a food processor. Pour the soup into the food processor. Add the rest of the spinach and blend together for a minute.
- Serve in a bowl with the meringues and extra virgin olive oil.
Fish & Mint Meringues
- 3 Egg Whites
- 1 teaspoon Sugar
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon Fish Sauce
- 1 teaspoon Mint Leaves minced
- 1/4 teaspoon Cayenne Pepper
- Preheat the oven to 325°
- In a large mixing bowl whisk the egg whites with an electric mixer on medium speed until they get really foamy and bubbly, I'm sure there's some French term for this.
- Add the sugar and cream of tartar. Continue beating the egg whites until stiff peaks form. Whisk in the fish sauce, mint, and cayenne.
- Line a baking sheet with parchment paper. Scoop out the meringue with a teaspoon and make dollops of meringue on the sheet. They don't have to be fancy, they're going to be crumbled up anyway.
- Bake at 325° for 12 minutes. After the 12 minutes, turn the oven off and leave the meringues in the oven for another 10 minutes. Take the meringues out of the oven and let them cool until the outer shell is hard.
- Once the meringues are cooled crumble them up and serve on top of the split pea soup.
