5 cups water
4 bay leaves
1 cup diced onions
1/2 cup white wine
2 teaspoons freshly minced garlic
1 tablespoon dried thyme
1/2 teaspoon dried rosemary, slightly crushed
1/4 teaspoon freshly ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced red bell peppers
1/2 cup vegetable stock
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped Italian parsley
Cook the split peas in the water with the bay leaves until most of the water has been absorbed. This will take about 45 minutes. While the split peas are cooking, braise the onions in a separate pot in the white wine. Add the garlic, thyme, rosemary and black pepper to the pot with the onions. When the onions become translucent, add the carrots and celery. Continue to cook until the vegetables are done but retain some firmness.
Add the red pepper and cook for 2 to 3 minutes. Turn off the heat and set the pot aside until the peas are cooked.
When the peas are done, remove the bay leaves and run the peas through a blender or food processor. Combine this with the vegetables and stir. Gradually add the vegetable stock until you are satisfied with the texture. Add the fresh basil and parsley. Salt to taste.
Recipe makes 4-1/2 cups.
Serving size: 1 cup
Calories: 198; Total Fat: 1.1g; Saturated Fat: trace; Cholesterol: 0mg
Grandma's Split Pea Soup
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