04 February 2009

Split Pea Soup

I actually made up a pot of this while I was getting ready this morning. Unbelievably simple, healthy, and perfect for a bitter cold day like this one was. My friend had told me about this incredibly painless and fast way to make split pea soup, so I gave it a whirl - this version without a ham bone or meat for flavoring purposes.

Note - not everyone is a fan of split pea soup. Some, it reminds them too much of the first time they saw Linda Blair's head spin in the Exorcist, others just never developed a taste for it.

Me? First off ... Exorcist is one of my favorite movies as a child ... and think this soup is delightful. So THERE. :) Onwards ...

Split Pea Soup
Adapted from Miss Sab's kitchen

1 medium onion (I used a red onion, since it was what I had)
1 potato
bag of split peas
3 peeled and chopped carrots
3 smashed garlic cloves
s & p (plus other seasonings to taste)

Rough chop the potato and carrots and put in a pot. Cut one end off the onion, leave the other on and cut down into sections - but not all the way through. Think onion bloom. This helps you avoid fishing out pieces later, and hell ... it looks pretty :) Can chop if you want. Pour the bag of split peas in, as well, and the smashed garlic cloves.

Fill the pot with water to cover all the elements. Can use stock, if you'd like. Add salt and pepper.

Bring to a boil, then turn down the heat and simmer for about 30 minutes, until peas and other veggies are beyond fork tender.

You can cook this down until it starts to become mush (as Sab prefers), or use an immersion blender to puree it down. I left mine slightly chunky but pureed down the big chunks. I like the added texture. Then, add any remaining seasonings it may need to taste. And voila. Early morning soup.

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