Photo: Split Pea Soup Recipe
Ingredients
- 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
Directions
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.
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By sirwinlaw_8997347
San Marino, CA
on February 19, 2013
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This recipe is a wonderful starter. Split peas do really well in chicken stock, and unsalted is the best. You can always adjust. What was great, was this recipe gave me confidence to go on with what I was doing, which was chicken stock, peas, and the left-overs in my fridge veg container: celery, carrot, green onion, red onion, shallot, parsley. I started that, found the recipe and felt ok,since broth/peas quantities were correct. Then I added smashed, peeled garlic and bay leaf. It worked out great! Don't be afraid to add whatever makes sense to your soup, cook, and then it all dissolves with the immersion blender. The more flavor, the better! But I don't care, after many trials, for ham or hocks in my pea soup. It's better with just chicken stock!
By brownsdm
on February 09, 2013
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This was the best tasting, simple to make pea soup ever. I usually make pea soup with celery, potatoes and carrots. However, I was looking for a recipe without carrots and celery since I didn't have any. This version tasted much better than the soups I have made in the past. I also made it with smoked turkey wing and slow cooked it.
By olivia12562665
Minneapolis, 63
on January 07, 2013
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This couldnt have been easier and was absolutely perfect. I wanted a version without ham because I'm just not nuts about it, but was a little nervous that there would be a significant flavor loss without the meat. NOT the case. I used cayenne and red pepper flakes and the kick was what really put the soup over the top. The stock is really important in this, though, so be sure to pick a good one! Skipped the milk because I thought it was excellent without. Excellent for warming up on chilly winter night!
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