Thursday, March 10, 2011

Split Pea Soup


I thought this was a simple, yummy soup.  It had a nice flavor.  I added a couple vegetables like carrots and celery to make it go just a bit further.  Then I pureed them for a smoother texture.  I also added just a bit of chopped ham that I had.  The cornmeal muffins went well with this soup! :)


Split Pea Soup (By Emeril Lagasse)

  • 1 tablespoon olive oil
  • 2 cups chopped yellow onions
  • Salt
  • Freshly ground black pepper
  • Crushed red pepper flakes
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 pound dried green split peas, picked over and rinsed
  • 8 cups chicken broth
  • 1 cup milk
  • Hot Sauce

In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.

1 comment:

jess and seth said...

What did you do all day? What did you do all night? . . . :)

I actually really love split peas. I should try this for a lunch for the kids, since Seth is adamantly against lentils, split peas, or anything else that reminds him of childhood meals he didn't enjoy . . . how sad! This one looks delicious, and I love the idea of using the veggies in it. You are so good!