Split Pea Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
2 cups chopped yellow onions |
salt |
freshly ground black pepper |
crushed red pepper flakes |
1 tablespoon chopped garlic |
1 bay leaf |
1 pound dried green split peas, picked over and rinsed |
8 cups chicken broth |
1 cup milk |
hot sauce |
Directions:
1. In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.
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