Yellow Split Pea SoupPosted: September 22, 2009
Wanting something cheap, warming and hearty, I decided to make soup the other day. This recipe is super simple with stellar results.
Yellow Split Pea Soup
- 1 lb yellow split peas, picked over, rinsed and soaked for about 15 minutes
- 6-8 cups stock (freezer scrap stock, yeah!) or water (less flavorful, but works ok)
- salt and pepper to taste
- 1 onion, diced
- olive oil
- Strain the soaked beans and place in a big pot. Add 6 cups of the stock or water, cover and bring to a boil.
- Cook the onion in a bit of olive oil in a pan until it browns a bit. Reduce heat to a low simmer and cover to let onions caramelize. Turn heat off and put caramelized onions aside.
- Once the beans and water are boiling, reduce heat to a simmer and cover. Peek on it from time to time (every 15 minutes for about 45 minutes). If it looks like it needs more liquid, add some.
- Once the beans are cooked through, add the onions, salt and pepper to taste. In small batches, puree the soup in a blender or use a stick blender until you get the consistency you want. I wanted a smooth soup, so used the stick blender for a few minutes. Return the soup to the stove and let simmer a bit. If you want a thick soup, keep the pot uncovered. If you prefer a thinner soup, add more stock and keep the lid on.
- Serve with a delicious sandwich (see below) or salad on the side.