Vegetarian Split Pea Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe comes from the R.S.V.P. section of a November 1989 issue of Bon Appetit. It was requested from What's Cooking , a restaurant on 41st Street in New York City. It's thick and hearty, accented with cumin. I've added a peeled and diced potato in with the other veggies to make it a little heartier meal for dinner. I usually run my immersion blender through this to get a little smoother consistancy.It's great served with a good corn bread! Ingredients:
2 cups dried split peas, rinsed |
7 cups water or 7 cups vegetable broth |
2 tablespoons vegetable oil |
1 medium onion, chopped |
1 tablespoon garlic, finely chopped |
6 carrots, diced |
3 celery ribs, diced |
2 teaspoons cumin |
1 bay leaf |
salt & freshly ground black pepper, to taste |
Directions:
1. Place split peas in heavy large saucepan; add enough cold water to cover and let soak 15 minutes.
2. Drain peas and return to same pan.
3. Add 7 cups water or vegetable broth and bring to a boil; reduce heat and simmer 45 minutes.
4. Heat oil in large heavy skillet over medium-high heat.
5. Add onion and saute until golden brown, about 10 minutes.
6. Add garlic and saute 3 minutes.
7. Add onion mixture,carrots and celery ( and potato if using) to peas; mix in cumin and season to taste with salt and pepper.
8. Simmer until peas and vegetables are tender, about 20 minutes.
9. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with water if necessary.).
10. Ladle soup into bowls and serve.
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