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Posts Tagged ‘split peas’

I have been making this soup for over 10 years. It is one of my favorites. It’s perfect on a cold night.  The flax biscuits are from a new cookbook.  It’s called The Allergen-Free Baker’s Handbook by Cybele Pascal, it’s full of yummy treats.

3 cups split peas

about 7 cups of water or broth

1 bay leaf

2 tsp salt

1 tsp dry mustard

1 large onion, chopped

5 cloves garlic, minced

3 stalks celery, minced

2 carrots, minced

1 small potato, chopped

black pepper

4 Tbsp red wine vinegar

Place the split peas, water, bay leaf, salt and dry mustard in a large soup pot and bring to a boil, lower heat and simmer partially covered for 20 minutes.

Add the onion, garlic, celery, and potato and cook 40 minutes, partially covered.  Add pepper and vinegar to taste.

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Habitant Pea Soup

This is an excellent soup! Super yummy! It takes a while to make, but it’s sooooo worth it. This is adapted from Cooking Light.

1 Tbsp olive oil

2 cups finely chopped onion

1 cup finely chopped carrot

1/2 cup finely chopped celery

2 cups yellow split peas

2 cups beef broth

6 cups water

6 ounces salt pork

2 bay leaves

1 ham hock

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp chopped fresh thyme

salt, freshly ground black pepper

Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery to pan; sauté for 6 minutes, stirring occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 4 ingredients (through ham hock); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until peas are tender.

Remove ham hock and bay leaves; discard. Remove salt pork; cool. Stir in parsley, chopped thyme, salt, and pepper. Dice salt pork and add back to soup.

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