Splitting Peas for Soup
April 05, 2006
I never have anything bad to say about any legume - after all, I grew up on beans and I could never betray them by chiding them on this blog. However, my one complaint is how long it takes these little things to cook. These green split peas are very scrumptious, but require a bit of cooking. I promise that the taste is worth the wait though, and there isn’t much to this recipe so it should be a good starter for new cooks.
You will need:
- 2 c green split peas;
- 4 cloves minced garlic;
- ½ of a small white onion, diced;
- 2 large carrots, diced;
- 2-3 stalks of celery, diced (depends how much you like it);
- 1 medium potato, diced (I used 5 fingerling potatoes);
- handful of chopped Italian parsley;
- 4 c vegetable stock;
- 1 c white wine;
- 2 c water;
- salt and pepper to taste; chile piquin crushed for flavor.
Step One: sauté the garlic, onions, celery, carrots, potatoes, and chile piquin in a large stock pot with ¼ c of olive oil until onions are translucent (cook over medium-high heat). This takes about 7 minutes.
Step Two: stir in white wine and cook off for about 3 minutes. Add split peas, vegetable stock, water, and cover pot. Reduce heat to medium so that the ingredients will simmer for 1 hour. Stir occasionally and add more water if necessary. Consistency should be slightly thick and the peas should be a little past al dente. If not to the desired thickness, cook for another 20 minutes, carefully making sure the liquid doesn't all cook off.
Step Four: stir in freshly chopped parsley; add salt/pepper to taste and serve. Optional: add ¼ c of heavy cream and cook for another 10 minutes.
You will need:
- 2 c green split peas;
- 4 cloves minced garlic;
- ½ of a small white onion, diced;
- 2 large carrots, diced;
- 2-3 stalks of celery, diced (depends how much you like it);
- 1 medium potato, diced (I used 5 fingerling potatoes);
- handful of chopped Italian parsley;
- 4 c vegetable stock;
- 1 c white wine;
- 2 c water;
- salt and pepper to taste; chile piquin crushed for flavor.
Step One: sauté the garlic, onions, celery, carrots, potatoes, and chile piquin in a large stock pot with ¼ c of olive oil until onions are translucent (cook over medium-high heat). This takes about 7 minutes.
Step Two: stir in white wine and cook off for about 3 minutes. Add split peas, vegetable stock, water, and cover pot. Reduce heat to medium so that the ingredients will simmer for 1 hour. Stir occasionally and add more water if necessary. Consistency should be slightly thick and the peas should be a little past al dente. If not to the desired thickness, cook for another 20 minutes, carefully making sure the liquid doesn't all cook off.
Step Four: stir in freshly chopped parsley; add salt/pepper to taste and serve. Optional: add ¼ c of heavy cream and cook for another 10 minutes.
Labels: soup, split peas
