Tuesday, December 29, 2009
This post is for mature audiences, and mature taste buds too! I've been craving some split pea soup but since I'm the only one who likes it in my family, I rarely make it and store bought/canned just don't compare. But, I think a batch is on the menu soon, because soup season has arrived! So, chase the kids out of the room so no "gross" comments can be said about this pretty soup, yes, I find it pretty! A hearty soup that warms up quick is worth the fuss and wait, as we all know, split peas like raw beans can take awhile to cook. But there are tricks to speed up the process, soaking them overnight is the most popular method and works well. Starting them in the crockpot in the morning is another way to cut down on labor.
I found this recipe in a magazine last year and it uses 2 types of peas so it's double the flavor and goodness. We are trying to eat more fiber in our diets and peas is a good source along with all the other beans. So, if your not grossed out by now, why not try this yummy soup with me. This soup reminds me of my Mom who loved it and used to add a drop or two of vinegar to her bowl, not sure why, but hey it's good for you!
Two Pea Soup
1 lg. onion
2 med. carrots, cut in 1 in. pieces
2 stalks celery, cut in 1 in. pieces
3 cloves garlic, peeled
1 Tbsp. olive oil
1 c. dry split peas, rinsed and drained
1/4 tsp. pepper
1 16 oz. pkg. frozen green peas
2 tsp. lemon juice
Ham hocks, opitional
Preheat oven to 425. In a shallow pan toss onions, garlic, carrots and celery in olive oil to coat. Roast uncovered 15-20 min. In 4 qt. dutch oven combine roasted veggies, 6 cups water, dry peas and ham hocks is using. Bring to a boil, reduce heat, simmer for 45 min. Stir in frozen peas. Blend well. Cool for 5 min. Transfer soup, half at a time into blender and process till smooth. Return to dutch oven and add lemon juice. Simmer till ready to serve.
Are you still with me? Like I said, this recipe is for mature tasters! I'm not a fan of black eyed peas so I won't be eating any on New Years day but I may just have to make a batch of this pretty green soup, how about you? Enjoy!
Posted by Sue Neitzel at 1:58 PM