Sophisticated Culinary

A Great and Simple SPLIT PEA SOUP Recipe (Vegetarian)

June 14, 2017

What I find most intriguing about this recipe is the fact that it is easy to make, and that it seems to be just a simple soup. Yet, the flavor is outstanding. (This version has no meet, reason why we use duck fat for a more flavorful dish.)

INGREDIENTS

Carrot, 1, (optionally) pealed, chopped

Celery stalks, 6 (about 2 cups), roughly chopped

Duck fat, 2 tbsp

Garlic, 4 cloves, smashed then chopped roughly

Green split peas, 1 Goya bag (1 lb), rinsed

Olive oil, 2 tbsp

Onion (white), 1, large, (2.5 cups)

Parsley leaves, 1/4 cup, for sprinkling on top

Pepper, 1 tsp, ground

Salt (Kosher), 1 1/2 tbsp

Stock (chicken), 8 cups (or use 8 cups water plus 8 tsp chicken base)

Water (hot), 4 cups

HOW TO MAKE IT

Heat up one tablespoon olive oil in a Dutch oven until it shimmers, on low heat. Add onion, celery, carrot, salt and pepper, and bring to medium heat, for 10 minutes. Make a little empty spot in the middle of your pot, melt duck fat, and cook garlic for 1-2 minutes, until fragrant.

Add chicken broth and split peas, bring to a boil, cover and simmer one hour, stirring on occasion. Add 4 cups of (preferably hot) water, cover again and cook for another hour. Using an immersion blender, blend it for a desired consistency.

Ready to serve. Refrigerates well for a week. Freezes well.

YIELDS: 12 servings