Elle’s Split Pea Soup

 

I love this soup. It's hearty without being heavy and has a gourmet flavor that's good enough for company. Photos by Elle

I love this soup. It’s hearty without being heavy and has a gourmet flavor that’s good enough for company.
Photos by Elle

This soup is an adaptation of a recipe from Ina Garten from The Barefoot Contessa Cookbook. Of course, Ina’s version isn’t vegetarian, she uses chicken stock. I’ve also cut down on the oil as well. I prefer Yukon gold potatoes’ flavor over the white varieties; use your favorite, if you prefer.

Split Pea Soup is one of our winter staple soups. Its hearty enough for a cold evening and yet you don’t feel stuffed, just pleasantly full. The potato gives it staying power. I have found that for those new to vegetarianism, or veganism, feeling full can be an adjustment at first. The carrots add a dimension that brings the taste from simple to gourmet. Its wonderful served with hot french bread or cornbread.

 

It's easier if you prep all of the ingredients before you begin. Read the recipe all the way through before you do anything--this will help to insure success. Photo by Elle

It’s easier if you prep all of the ingredients before you begin. Read the recipe all the way through before you do anything–this will help to insure success.
Photo by Elle

Ingredients

  • 1 cup chopped white onions
  • 2 teaspoons garlic, minced
  • 3 tablespoons grape seed oil
  • 1/2 teaspoon dried oregano
  • 1 cup chopped carrot
  • 1 cup chopped Yukon gold potato (or your favorite variety)
  • 2 cups dried split green peas, rinsed
  • 8 cups vegetable broth
  • Salt and pepper to taste
I love onions but as split peas are a mild flavor, I don't add any 'extra'. Photo by Elle

I love onions but as split peas are a mild flavor, I don’t add any ‘extra’.
Photo by Elle

In a large stockpot:  grape seed, or olive oil, onions, garlic, oregano and sauté on medium heat for about 12 minutes, or until onions are translucent.

Sauté all of your veggie until tender. The oregano in the sauté makes the house smell wonderful! Photo by Elle

Sauté all of your veggie until tender. The oregano in the sauté makes the house smell wonderful!
Photo by Elle

Add the carrots, potatoes, half the split peas, and vegetable stock. Bring to a boil, then reduce to a simmer, simmer uncovered for 40 minutes. Skim off the foam while cooking–I have found that rinsing the split peas reduces this issue. Stir frequently to prevent sticking or burning on the bottom. Add the remaining split peas and continue to simmer for an additional 40 minutes, or until all the peas are soft.

When you add the second half of the peas you may have to add some water.  Photo by Elle

When you add the second half of the peas you may have to add some water.
Photo by Elle

Salt and pepper to taste.

The soup is great the first night and excellent the next, after all the flavors have had a chance to mingle... Photo by Elle

The soup is great the first night and excellent the next, after all the flavors have had a chance to mingle…
Photo by Elle

Serve hot with cornbread or french bread.

Bon appetite,

Ellesig

 

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