The picture surely doesn't do this fantastic split pea soup justice!
Depending on the age and brand of split peas, the consistency of the soup may vary slightly. If the soup is too thin at the end of step 3, increase the heat and simmer, uncovered, until the desired consistency is reached. If it is too thick, thin it with a little water. Serve the soup sprinkled with Buttery Croutons (related), fresh peas, and chopped mint and drizzled with aged balsamic vinegar. The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.
INGREDIENTS
| 2 | tablespoons unsalted butter |
| 1 | large onion , chopped fine (about 1 1/2 cups) |
| Table salt | |
| 2 | medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons) |
| 7 | cups water (May need to add more water as cooking if too thick) |
| 1 | pound green split peas (about 2 cups), picked through and rinsed |
| 2 | sprigs fresh thyme |
| 2 | bay leaves |
| 2 | medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup) |
| 1 | medium celery rib , cut into 1/2-inch pieces (about 1 cup) |
| Ground black pepper |
INSTRUCTIONS
- 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
- 2. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
- 3. Remove and discard thyme sprigs, bay leaves. Season to taste with salt and pepper; serve.
Enjoy!!!
