Saturday, March 1, 2014
Split Pea Soup
The best news is how easy the soup is! You basically just have to sauté some onions, and then add split peas, garlic and a bay leaf. Add chicken broth and simmer for 45 minutes, and then puree it all at the end. What made this recipe different than ones I have seen before is the edition of a cup of milk after it has all pureed. I think it helps the soup be extra creamy.
If - no, when I make this soup again, I think I want to add some carrots and maybe some potatoes. It's delicious but I think it would raise it to the next level. The recipe recommends topping the soup with bacon, which I obviously didn't do, but I think it would be a good addition as well. It's definitely a great pea soup that may even be able to win over the people that claim not to like pea soups :)
split pea soup
from 100 Days of Real Food
makes 8 servings
1 tablespoon olive oil
1 onion, chopped
1/4 teaspoon salt
pepper to taste
1 clove garlic, minced
1 bay leaf
1 pound dried split peas, picked over and rinsed
8 cups chicken stock or broth
1 cup milk
optional toppings and accompaniments: hot sauce, chopped bacon, ham, sausage or hot dogs plus biscuits or toast on the side
1) Heat the oil over medium heat in a large soup pot.
2) Add the onions and season with salt and pepper.
3) Once the onions have softened, add the garlic, bay leaf, and split peas, and cook, stirring, for 1 minute.
4) Add the broth and bring to a boil, then reduce the heat to medium-low Simmer and stir occasionally for 45 minutes or until the peas are tender.
5) Remove soup pot from heat, discard the bay leaf, and puree using a hand-held immersion blender, or in batches in a freestanding blender.
6) Stir in the milk and ladle warm soup into bowls. Add your favorite topping and enjoy.