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Split Pea Soup Recipe

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This recipe for Split Pea Soup is from The Dinda Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 lbs. dried green split peas
• 1 lb. carrots
• 5 shallots or 1 large onion
• 1 tbsp. parsley
• 3 quarts of water
• 5 beef marrow bones (1 lb.)
• 2 celery stalks
• 1 large parsnip
• ½ tsp olive oil
• Salt and pepper
Directions:
Directions:
Wash the split peas thoroughly in a strainer and transfer to a large pot, 6qt or greater. Peal the carrots, parsnip, and celery and cut into large chunks then add to the pot along with diced shallots, parsley, olive oil, and marrow bones. Add the water and bring to a slow boil, then simmer for 1 hour skimming the fat off the top when necessary. Remove the marrow bones from the soup (they should be thoroughly cooked) and scoop the gelatinous marrow from the bones and add to the soup. Discard the bones. Using an immersion blender, thoroughly blend the soup until it becomes thick and velvety then season generously with salt and pepper. This recipe produces approximately 4 quarts of soup. Reheat when ready to eat and serve with croutons. Enjoy!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 Hours
Personal Notes:
Personal Notes:
This is an edited version of my Grandma Claire's split pea soup. The marrow bones may seem a bit scary but they add all the flavor and are a must. If you want to make this with pork bones you could, but this is my favorite version.

 

 

 

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