VCE: Split Pea Soup

[Guest guest]

Tried and true and very, very good. Kathleen

 

* Exported from MasterCook *

 

Split Pea Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 227

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups split green peas

sorted and rinsed

2 tablespoons olive oil

1 large onion -- diced

2 carrots -- diced

2 large garlic cloves -- chopped

1/4 cup chopped parsley

1 teaspoon dried marjoram

1 teaspoon fresh or dried chopped rosemary

1 teaspoon paprika

Salt and freshly milled pepper

***AROMATICS***

2 bay leaves

8 parsley branches

6 thyme sprigs

***REMAINING INGREDIENTS***

2 quarts Basic Vegetable Stock

OR water

Mushroom soy sauce

Chopped parsley or marjoram -- or rosemary

1/2 cup small croutons -- browned in olive oil

 

SERVES 4 TO 6.

 

Nothing is as comforting in cold weather as a hearty split pea soup. It

needn't be thick enough to support the proverbial spoon - in fact it's much

better when it's not.

 

Cover the peas with water and set aside.

 

Heat the oil in a soup pot over medium heat. Add the onion and carrots and

sauté until the onion takes on some color, about 10 minutes. Add the

garlic, parsley, herbs, paprika and plenty of pepper and cook for another

few minutes. Drain the peas and add them to the pot along with the

aromatics, 1 1/2 teaspoons salt, and the stock. Stir frequently at first

to keep the peas from settling to the bottom. Once the soup comes to a

boil, lower the heat and simmer, partially covered, until the peas have

completely broken down, 1 hour or more. Add extra water if the soup

becomes too thick. Remove the aromatics.

 

Season to taste with soy sauce and/or extra salt as needed. Serve with the

chopped parsley and croutons in each bowl.

 

SPLIT PEA SOUP WITH SPINACH OR SORREL

 

Spinach and sorrel add a fresh note. Remove the stems from 1 small bunch

of spinach or 4 handfuls of sorrel and cut the leaves into 1/2-inch

ribbons. Roughly chop them so they won't be too long. Stir the greens

into the finished soup and cook until wilted.

 

CREAM OF SPLIT PEA SOUP

 

Both recipes that precede are good creamed. Remove the bay leaves from the

finished soup and purée until smooth. Return it to the pot, add 1 cup

half-and-half or milk, and heat through. Serve with croutons and chopped

parsley mixed with a little minced rosemary.

 

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