Thursday, January 14, 2016

My Daughter's Split Pea Soup

My oldest daughter loves split pea soup.  I tried several recipes until we both realized that she likes it to be close to 100% peas with only the addition of a little salt and maybe some basil for brightness. You could easily add ham and other vegetables to this easy soup recipe.  You could also use chicken broth rather than water.  I hope you will try it our way --just peas and super delicious!

NOTE:  This is a gluten-free recipe because split peas are naturally gluten free.  The Shiloh Farms brand of split peas are packaged in a dedicated gluten-free facility.  Their split peas are also organic and non-GMO!  I have found their products at all our local grocery stores but you can also order online- check out their website here.


My Daughter's Split Pea Soup

2 (15 ounce) packages of Split Peas (rinsed and drained under cold water)
Water to just cover peas (7-8 cups)
salt to taste
basil or other herbs, to taste (optional)
1 cup frozen organic petite peas (optional)

Bring split peas and water to a boil in a large pot.  Turn down to simmer, cover with lid slightly ajar, and let simmer for 35-40 minutes.  Peas should be tender but still a little firm to the bite and most of the water should be evaporated. Add salt to taste.  Other optional additions:  add 1 cup of frozen organic petite peas and/or fresh or frozen basil (see freezing fresh basil here).  Cook for a couple more minutes until frozen peas are cooked.

Remove from heat and use an immersion blender to blend the peas into a thick soup.  We like it with a little bite and not completely smooth.  Blend it to your desired consistency!


 










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