Split Pea Soup Recipe
This is a kick ass recipe for Split Pea Soup which will knockout anyone who eats it. Excuse my French please. It is a staple food of the Canadian people which has now gained popularity the world over. The primary ingredient in Split Pea Soup is always Vegetable. This Split Pea Soup is so tasty that I cannot resist serving it as a Side Dish often. You will make the right decision of preparing this Split Pea Soup.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
3 cups split green peas 750 niL (1-1/2 lb/750 g)
8 cups water 2 L
1/2 tsp dried savory 2 mL
1 bay leaf 1
3 stalks celery 3
2 carrots 2
1 large potato, peeled 1
1 large onion 1
1/4 cup olive oil 50 mL
3 cloves garlic, minced 3
Directions
Rinse peas and place in large saucepan.
Pour in water, cover and bring to boil, skimming off foam.
Stir in savory and bay leaf.
Reduce heat and simmer until peas are tender, 55 minutes.
Meanwhile, chop celery, carrots, potato and onion into bite-size pieces.
In large skillet, heat oil over medium-high heat; cook celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
Add to saucepan; simmer, covered, for 20 to 30 minutes or until vegetables are tender.
Remove bay leaf.
Season with salt and pepper to taste.
Ladle soup into warmed bowls; sprinkle with croutons.
Pour in water, cover and bring to boil, skimming off foam.
Stir in savory and bay leaf.
Reduce heat and simmer until peas are tender, 55 minutes.
Meanwhile, chop celery, carrots, potato and onion into bite-size pieces.
In large skillet, heat oil over medium-high heat; cook celery, carrots, potato, onion and garlic for 5 to 7 minutes or until softened.
Add to saucepan; simmer, covered, for 20 to 30 minutes or until vegetables are tender.
Remove bay leaf.
Season with salt and pepper to taste.
Ladle soup into warmed bowls; sprinkle with croutons.
