This weeks weather is leaving something to be desired, rain rain rain !
But all is not loss it just means I get to put on my new boots that I have been dying to wear AND I get to make lots of soup!
Now growing up I was the typical kid that just wouldn’t eat her peas, I literally ran out of the room when ever my mother made them for dinner.
I took my Pea -Phobia, into my adulthood, until the day my chef at the cafe went over my head and insisted on putting split pea soup on the menu!
Needless to say it was a good move by my chef as it was a best seller, and because I prided myself on tasting EVERYTHING before I served it to my customers, I had no choice but to taste this dreaded soup. Much to my surprise it was soo delicious that I have become a HUGE fan ever since.
I happen to love to make this soup in the meat version, the flavor is so much more intense and robust.
The perfect hearty soup for this rainy day!
The Best Split Pea Soup Ever!
Tip: For the best results, soak both yellow and green split peas in cold water for an hour. If you don’t have deli, a piece of beef stew, chuck or spare rib bone can be substituted. You can leave out the meat as well for a perfect pareve version.
1 tbsp. extra virgin olive oil
4 pieces of sliced smoked turkey deli or turkey pastrami cut into small pieces
1 large onion, diced
1 tsp. ginger
2 cloves garlic, minced
1 marrow bone
2 carrots, sliced
1 celery stick, sliced
1 cup yellow split pea,
11/2 cups green split pea
3 cups chicken or beef broth
6 cups water
1 large potato, diced
Kosher salt and black pepper to taste
In a soup pot or small cast iron oven, stir fry the smoked turkey in olive oil for 4-5 minutes. Add the chopped onions and all the spices; stir well and continue to stir fry for another 3-4 minutes. Add the marrow bone, carrots, celery and both split peas and mix well until everything is well incorporated. Add the broth and water and bring to a boil. When the soup starts to boil, add the potatoes and lower the soup to simmer for about 20 minutes. After 20 minutes, remove the bone and bay leaves from the soup with a slotted spoon. Using a hand blender, blend the soup to a creamy smooth texture, add salt and pepper to taste and then serve hot with crusty bread.
Another recipe form Sarah’s THE AT-HOME GOURMET cookbook