Split Pea Soup Recipe
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A thick and hearty
split pea soup
, great topped with some crumbled feta or
, and served with a crusty bread.
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2 cups dried split peas, green or yellow
2 tablespoons olive oil
3 stalks of celery with leaves - chopped
3 carrots - peeled and chopped
2 cloves garlic - minced
1 onion, large - peeled and chopped
1/2 teaspoon freshly ground black pepper, or to taste
4 cups water
2 cups canned chicken or vegetable broth
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon sugar
chicken instant bouillon (to taste the last 1/2 hour)
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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