Split Pea Soup Recipe

A thick and hearty split pea soup, great topped with some crumbled feta or blue cheese, and served with a crusty bread.

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SERVINGS

Ingredients

Directions

PREP

30 mins

COOK

1.5 hrs

Rinse the dried peas with cold water and drain thoroughly. (They do not need to be soaked. Use the food processor to chop all the vegetables with a few pulses of the steel blade; it saves a lot of time, and the soup is smoother in texture.)
In a large pan, heat the oil over medium heat, and add the celery, carrots, onion, garlic, and ground pepper. SautÃ© until slightly wilted, about 5 minutes or longer.
In a stock pot, add the sautÃ©ed vegetables and stir in the rinsed peas, water, broth, bay leaves, thyme and sugar.
Bring this mixture to a boil, and then, reduce the heat to simmer, and partially cover the pan. Stir occasionally. The soup should be thick and the peas soft or mushy (this may take 1 to 1 1/2 hours of cooking). Add the extra bouillon to taste, and add extra water, about 1/4 c., if the soup appears too thick for your liking. Remove the bay leaf before serving and discard. Doubles easily, and freezes well.

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