September 12, 2007
Split Pea Soup
A perfect comfort food
2 cups split peas
6 cups water or broth
1 yellow onion, diced
2 yellow potatoes, diced
2 garlic cloves, pressed or crushed
2 carrots, diced
2 stalks celery, diced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon liquid smoke (optional)
1 teaspoon salt
Salt and pepper to taste
Rinse the split peas, checking for any impurities such as stones.
Place all of the ingredients, except the salt, in a soup pot, and bring to a simmer. Cover loosely and cook until the peas are tender, about 1 hour.
Add salt to taste.
Serving Suggestions and Variations
- Add 1/2 cup dried porcini mushrooms. (To prepare: In a small bowl, combine mushrooms and boiling water. Let stand 20 minutes or until mushrooms have softened. With your fingers, lift mushrooms from liquid and give them a rinse. Strain soaking liquid through a sieve lined with a damp paper towel; set liquid aside. You may add this liquid to the soup when you add the mushrooms.)
- For creamier soup, puree it in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.
- For a little "bite," add 1/2 teaspoon dried chili pepper.
- Make extra: it freezes really well.
- Serve with a salad and some hearty bread.
What is liquid smoke? Liquid smoke is produced by burning hardwood chips (hickory, mesquite, etc.) and condensing the smoke into a liquid form. The liquid is then scrubbed and filtered to remove all impurities. A little goes a long way, and it's a great flavoring for many dishes.
Recipe courtesy of Compassionate Cooks, LLC.