So I started with Andersen's Split Pea Soup recipe but (of course) I had to tweak it. Not by much. I just thought it was weird to not sauté the veg and get some of those brown bits.
Plus, I didn't want to push the soup through a sieve...not when I had my mash potato masher. (But I'm sure a food mill or food processor would have also been a much easier approach.)
- 1 Tablespoon olive oil
- 1 stalk of celery, diced
- 1 large carrot, diced
- 1 onion, diced
- 1/4 teaspoon dried thyme
- 2 quarts water
- 2 cups Andersen's Green Split Peas
- 1/8 teaspoon of cayenne
- 1 bayleaf
- salt & pepper to taste
In a large sauce pan, heat oil.
Add celery, carrot, and onions and sauté until onions are translucent.
Add thyme, salt & pepper and cook for another 30 seconds.
Add the rest of the ingredients.
Boil for 20 minutes.
Turn down heat to medium and continue to cook until peas are tender. About 20 minutes.
Mash the veg. Salt & pepper to taste and continue to simmer over a low heat for another 20 minutes or until you can no longer wait.