I know, I know, poor split pea soup has a bad rap. I’ll admit it does have an unfortunate color but honestly, it doesn’t deserve the rest of the ridicule heaped on it! This one is utterly wonderful (hence the title), to the point that I end up scraping every last bit from the bowl whenever I make it. It is so flavorful and has a very creamy texture. I have been putting off posting this recipe for a loooong time primarily because taking a picture of it proved to be an insurmountable task. I decided that was a ridiculous reason to keep this yummy recipe to myself… so here is my best shot, in all of it’s unglory. :) Please don’t judge this yummy soup by it’s cover… or the pathetic photo! From the window-sill-setting to get the only light here in Seattle, to the minuscule portion! (I had to beat my family off to even save this much for a picture! Seriously!!) All you skeptics and haters out there… I dare you to make this recipe and not like it. I double dare you! :)
Wonderful Split Pea Soup
submitted by Brittany ~ The Sisters Cafe
1 1/2 tsp olive oil
1 medium onion chopped
2 carrots, chopped (1 cup)
2 stalks celery, chopped (1 cup)
1 tsp crushed garlic
1/2 cup yellow split peas
1/2 cup green split peas
4 cups chicken broth (homemade recipe here)
1 tsp seasoning blend *see note
salt to taste
In a pot or Dutch oven, heat olive oil over medium heat. Cook onion, carrots, celery, and garlic until tender and onion is translucent. Stir in split peas, seasoning, and chicken broth. (I have used 4 cups water and 3 bouillon cubes instead of broth before- tastes great still!) Bring to a boil then reduce heat and simmer, covered, for 2 1/2 hours. Puree with a blender or food processor. Return to pot and heat through before serving. Makes 3-4 servings.
**note: The seasoning blend I have always used is: Western Sizzle Wild River Trout Seasoning. It is not salt-free and has all kinds of spices including orange and lemon peel. I bet your favorite seasoning blend would be good though – even seasoned salt.