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It’s soup season.  On Tuesday, I revived an old favorite of Cheddar, Corn and Potato Chowder.  Last night, it was New Year Noodle Soup.  I know I’m about nine months late on making New Year soup, but whatever.  It sounded good.  With three kinds of legumes, noodles, and a flavorful broth, it turned out just like I had hoped.  Very filling without being heavy and full of cream.  Just don’t let the noodles sit in the broth too long or you won’t have any broth left (my leftovers look more like a noodle salad than soup.)  Enjoy!

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 long red chili OR green serrano, finely chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 8 1/2 cups / 2 liters good-tasting vegetable stock/broth
  • 100g / 3.5 oz yellow split peas or brown lentils
  • 1 1/2 cups cooked chickpeas, rinsed if using canned
  • 2 cups / 350g cooked borlotti beans
  • fine grain sea salt
  • 120 g thin egg noodles, fresh or dried
  • 3 1/2 oz / 100g fresh spinach leaves, finely shredded
  • 1/2 cup finely shredded cilantro leaves
  • 2 tablespoons chopped fresh dill
  • juice of one lime
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • 100 ml sour cream or creme fraiche
  • 50g / scant 2 ounces of toasted, chopped walnuts
  1. Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.
  2. In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 – 10+ minutes. Set aside.
  3. Just before you’re ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.
  4. Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.
Source: 101 Cookbooks
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