Split Pea Soup
We often enjoy Andersen's Pea Soup in Buellton when we drive to or from southern California. Andersen's sells bags of peas along with a pea soup recipe, which I've slightly adapted to add more veggies and a hot pepper. It was especially delicious and tasted SO much like the restaurant's when I made it this time using split peas that I ordered from Washington (below), leeks instead of onion (thanks, Elsa!), and added baby carrot top greens from our Albert & Eve organics delivery.
2 T canola oil
1 small hot pepper, diced
2 cups green split peas
2 stalks celery, chopped
2 carrots, chopped (+ carrot tops/greens if any)
1 onion or leek, chopped
8 C water or veggie broth
Spices:
1 bayleaf
1/2 tsp dried thyme
1/2 tsp pepper
1/4 tsp salt
4-lb bag of split peas that I ordered from Washington during the pandemic - best tasting yet!
Ingredients
2 T canola oil
1 small hot pepper, diced
2 cups green split peas
2 stalks celery, chopped
2 carrots, chopped (+ carrot tops/greens if any)
1 onion or leek, chopped
8 C water or veggie broth
Spices:
1 bayleaf
1/2 tsp dried thyme
1/2 tsp pepper
1/4 tsp salt
Instructions
Saute pepper, onion, celery, and carrot (and carrot tops, if using) in oil in a soup pot for about 5 minutes. Add spices and stir a few minutes. Add water and split peas. Bring to a boil and boil hard for 20 minutes. Turn off and let sit with the lid on to cool a bit. Use an immersion blender to puree. Serve. Yum!4-lb bag of split peas that I ordered from Washington during the pandemic - best tasting yet!
