Thursday, May 19, 2011

Yellow Split Pea Soup

This is a combination of two different recipes.  I couldn't leave well-enough alone.  If desired, you could season this many different ways, using a variety of herbs.  Don't be afraid to experiment!  Also, you could puree the soup a little with an immersion blender, or mash it a bit with a potato masher, if you'd like a thicker soup.

Yellow Split Pea Soup

2 cups split yellow peas
1 small onion, minced
2 carrots, peeled and minced
1 stalk celery, minced
2 cloves garlic, minced
1 large potato, peeled and minced
8 cups vegetable stock
Salt and pepper to taste

Combine all ingredients in a slow cooker.  Cook on HIGH for 8-10 hours.

Stovetop method:
Soak peas in water overnight.  In the morning, drain the peas and set aside.
In a large stockpot, cook the onion, carrots, celery, and garlic in 2 tbsp butter until tender.  Add potato, peas, and stock to stockpot.  Bring to a boil.  Cover; continue to boil for 20 minutes.  Turn heat to low, and let simmer, covered, until peas are tender.

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