Food & Wine
Split pea soup
Nothing warms one up quite like a bowl of freshly made soup. Try our split pea for a delicious vegetarian meal this winter.
Ingredients:
- 1 cup chopped onions
- 2 cloves of garlic, crushed
- ⅛ cup olive oil
- ½ teaspoon dried oregano
- 1 ½ teaspoons fresh ground salt
- 1 teaspoon fresh ground pepper
- 3-4 carrots, diced (2 cups)
- 3 small red boiling potatoes, unpeeled (1 cup)
- 500g dried split green peas
- 8 cups chicken stock (or water for a vegetarian soup)
Method:
- Using a large soup pot (four litres), saute the onions and garlic over medium heat with olive oil, oregano, salt, and pepper until the onions are translucent – this should take about 10 minutes.
- Add the potatoes and carrots, half of the peas, and the chicken stock. Bring to a boil, then allow to simmer uncovered for 40 minutes. Stir regularly.
- As the soup is cooking, skim any foam off the top. After 40 minutes, add the rest of the peas and simmer for a further 40 minutes. Stir regularly.
- Serve hot with fresh herbs (we use dill).
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