I have made pea soup before. But it was more of a bean soup. Or a vegetable soup. Depending on what ingredient I put in more in that thing. But this time, inspired by Matt’s “suggestion,” I decided to make this. I have all the ingredients on hand after all. (It was more of he was planning on making it but he still needed to buy the ingredients to make it.)
As soon as I went home, I sauteed onions, carrots and potato in a small pot. I then added the stock (I used homemade pork stock) to loosen those tiny bits sticking at the bottom of the pan. Then added half of the peas. Only half goes in for texture. Half is cooked down to a mush, while the rest is still whole and chunky, which I love.
I am not sure why I have never made this before but this is totally going up in my healthy good for me recipes that I can easily go back to in a pinch!
Split Pea Soup Recipe
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup diced potatoes
3 cups stock (add more if needed)
200 grams of dry split peas, split into 100 grams each
salt and pepper to taste
Saute the onions, carrots and potatoes in a pot and let this cook a bit.Once they have softened a bit, add 3 cups of stock and the first batch of split peas. Cook for about 20 minutes. The peas should be soft enough now, but not yet broken up. Taste to check for seasoning. Add the rest of the peas (and more liquid if necessary) and allow the newly added peas to cook. Some of the “older” peas will break down and that is the idea of the soup. Taste after about 15 to 20 minutes and check doneness of the peas. Adjust seasoning if needed. Serve. 🙂