The word for this soup literally means “pepper water.” And with endless variations, some are prepared in a broth consistency with chunks of tasty ingredients, and others have the whole or some of the ingredients pureed to a smooth consistency. In this version the ingredients are left in their chunky state, and cooked down in a liquid of chicken stock and filtered water. Inspiration for this one comes from America’s Most Wanted Recipes, and the Soup Nazi, from Seinfeld!
While the history behind the origins of this soup seems unclear, it appears that the English created this in India as a variation of a split pea soup, and called it “Indian”, so more likely its derivation is Anglo-Indian.
Our variation on the famous soup is vegetarian; no meat at all, however, the protein found in this one comes from cashews and pistachios.
Every bite of this soup is like taking a trip back in time, history in every serving.
This soup takes about 7 hours to simmer down, starting out with a gallon of water and ½ gallon of chicken stock. With all the ingredients you will need to start out with at least a 3 gallon stock pot to prepare this soup. The long simmering time not only increases the flavor profile of the soup, but it allows the volume to reduce to about one-half of the amount when you started out.
Once finished, you will not be disappointed. The sweetness of this soup is amazing, as the vegetables and the little sugar added combine into a rich and flavorful spoonful every time.
The chunky ingredients in this soup make for a one pot meal; all you need is some crackers or a loaf of warm crusty bread and tempered butter to accompany your steamy bowl.
|2||Cups||Mini potatoes, skin-on|
|1||Cup||Roasted red peppers, diced|
|¾||Cup||Pistachio nuts, shelled|
|½||Cup||Italian parsley, chopped|
|1.||Combine all the ingredients into a 3-gallon stock pot and bring to a boil.|
|2.||Reduce the heat to a simmer and continue to simmer un-covered over low heat for 5 to 6 hours or until the soup has reduced to half the volume and is thick. Stir periodically to prevent the ingredients from sticking to the bottom of the pot while simmering.|
|3.||Allow to cool then refrigerate overnight for the flavors to marry.|
To Serve: Remove the bay leaves and warm up portions as needed.
Yield: Approximately 20 8-ounce portions