Ingredients:
Chipotles are smoked jalapeno peppers. You can find them in the Mexican or International food aisle of large grocery stores.
1 head garlic
1/2 t. dried thyme
1 t. dried rosemary
1 lg. onion, quartered
2 c. spit peas, rinsed and sorted
6 c. water
3 canned chipotle chilies
1 c. vegetable stock
salt to taste
Directions:
Preheat oven to 350 deg. F. Cut top third off the head of garlic. Sprinkle half the thyme and rosemary over garlic, and wrap in aluminum foil. Line baking sheet with lightly oiled aluminum foil, spread onion on sheet and sprinkle with remaining herbs. Roast onion and garlic in oven until soft; garlic about 40 minutes and onion about 20 minutes. Remove garlic cloves from skins by squeezing head gently over small bowl. Set onion and garlic aside
Add spit peas and water to large soup pot and bring to a boil. Reduce heat and simmer until peas are tender, about 45 minutes. In blender or food processor, puree spit peas in batches. Add onion, garlic and chipotle chilies to last batch. Return mixture to soup pot, and add vegetable stock. Heat until heated through. Add salt to taste. You can garnish this soup with crumbled tortilla chips or chopped cilantro if you like.
Makes 6 1-cup servings.
Nutritional Information:
