The Best Split Pea Soup Ever Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: In heavy-bottomed big pot sauté the following items, all sliced, in a splash of olive oil:
2 leeks (washed and trimmed of much of the green)
5 or 6 big carrots (peeled and trimmed)
2 onions
8 cloves garlic (peeled)
5 celery stalks with leaves
Add:
1 1/2 lbs. rinsed split peas
2 quarts organic chicken stock
1 veggie bouillon cube (one of the rectangles — or 2 smaller cubes or 1 tsp. 'Better than Boullion')
2 cups water
Big slug of bad brandy (a slug here means one of those bottles you might get on a plane)
2 bay leaves
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Directions: |
Directions:1. Bring to a boil, stirring a bit as you go.
2. Once boiled, stir. Put pot into 350 degree oven for about 2 hours with lid cracked. Add one or two additional cups of water as the time goes, stirring as you add.
3. After about 2 hours (could be less or a bit more) blend in food processor or blender, or with hand held.
4. Add bag of frozen peas (thawed briefly) to very hot soup right before serving, serve with shredded Pecorino Romano. |
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Number Of
Servings: |
Number Of
Servings:10ish unless you're a Stallion with an appetite. Salud! |
Preparation
Time: |
Preparation
Time:2 hours and 35 minutes |
Personal
Notes: |
Personal
Notes: If you make this recipe (damn, you should!), you have to try it with a smoked ham hock in the boil, as it creates a really nice salty smoke balance with the sweetness of the peas and leeks. Flake the ham chunks off & prepare to be impressed.
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