My husband's favorite soup is split pea. But he can't order it many places, as a lot of restaurants put ham in it. When I originally had the idea to make this soup for him a few months ago, I found this one from The Inventive Vegetarian, a site I've used before, so I trusted it would be good. I made one or two slight changes to make it more to my liking, but otherwise this was the perfect recipe! The soup itself is parve, though we added sourdough parmesan croutons which made this batch dairy once it was served.
I will advise to get the carrots, celery and parsley chopped first and put aside (they are added all at once so you can put them all together in a bowl) and not rinse the peas until just before putting them into the pot, as they will harden and become one big split pea clump if they have time to dry after rinsing.
This was a nice, cozy lunch that we ate while we looked out on the winter wonderland outside.
Split Pea Soup (slightly adapted from The Inventive Vegetarian)
Ingredients
1 large onion, chopped
2 tsp olive oil
3 small (or 2 medium/large) garlic cloves, diced
2 cups sliced carrots
2 cups sliced celery
1 lb (2.5 cups) dried green split peas, picked over and rinsed
8 cups vegetable stock
2 cups water
2 bay leaves
1 tbsp dried oregano
1 bunch parsley, rough chopped
salt & pepper to taste
croutons, for garnish (optional)
Directions
- Heat oil in a soup pot over medium heat. Add the onion to the hot oil and saute for a few minutes, until they begin to soften. Add garlic and saute for another minute.
- Add the carrots, celery, peas, herbs, stock, and water. Bring to a boil, then reduce to a simmer. Stirring occasionally, let it simmer for 90 minutes, partially covered.
- Salt & pepper to taste (keep in mind how salty the croutons you might be adding are). Remove the bay leaves.
- Using an immersion blender, blend the soup until well combined but still a little chunky.
- Ladle into bowls and garnish with croutons, if desired.
