Vegetarian Split Pea Soup

1 Tbsp. black peppercorns

12 whole cloves

1 bay leaf

1 Tbsp. olive oil

1 onion, finely chopped

1 tsp. mustard seeds

1/2 lb. split peas; washed and picked over

1/2 tsp. turmeric

Salt to taste

1/2 cup milk

Juice of 1 lemon

Plain yogurt, minced fresh parsley, whole-wheat croutons for garnish

Place peppercorns, cloves, and bay leaf in a cheesecloth bag, tie and set aside.

Heat oil in a heavy pot; add onion and mustard seeds and saute over medium heat until onion is tender.

Stir in peas, turmeric, 5 cups of water, salt and cheesecloth spices. Bring to a boil; reduce heat and simmer 45 - 60 minutes until peas are tender.

Remove bag from soup and squeeze out liquid. Puree soup in a blender or food processor; return to pot, add milk and heat through.

To serve, sprinkle lemon juice to taste over each bowl and garnish with a dollop of yogurt, parsley and croutons.

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