Todd Schulte of Uncommon Stock creates a KC favorite artisan-quality healthy soup recipe with simple ingredients and some flair.
Recently we visited Uncommon Stock founder Todd Schulte in his professional kitchen. After we learned about finer details of what makes a great soup and speaking at length about using better ingredients, minimal but flavorful spices and correct cooking techniques, we came to a crossroads.
Can you just give us a couple of recipes? Answer: Yes.
So, without further ado, here’s how Schulte gave an exotic twist to a classic healthy soup recipe that’s perfect for a chilly winter day.
Coconut-Yellow Split Pea Soup
1 cup yellow split peas
1 cup red split lentils
7 cups chicken stock or vegetable stock
1 medium carrot, cut into 1/2-inch dice
3 tablespoons fresh peeled and minced ginger
3 tablespoons curry powder
2 tablespoons canola oil
8 green onions, thinly sliced
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons kosher salt
1 handful cilantro, chopped
Give the split peas and lentils a rinse. Place them in a large pot, cover with the stock and bring to a boil. Reduce heat to a simmer and add the carrot and half of the ginger. Cover and simmer for about 30 minutes or until the split peas are nice and tender.
In the meantime, in a small dry skillet over low heat, toast the curry powder until it is fragrant. Be careful. You do not want to burn the curry powder, just toast it. Set it aside. Place the canola oil in a pan over medium heat, add half of the green onions and the remaining ginger. Sauté for two minutes stirring constantly, then add the tomato paste and sauté for another minute.
Add the toasted curry powder to the tomato paste mixture, mix well and then add this to the soup along with the coconut milk and salt. Simmer for 20 minutes or so. The texture should thicken, but you can play around with the consistency if you like by adding more stock, a bit at a time.
Garnish each bowl generously with cilantro and the remaining green onions.