It's officially Fall. Make soup.
I tend to make soup all year ’round, but once the temperature drops slightly, the urge for soup grows ever-so-strong. This one is quick enough that you can put it together after work and still eat at a civilized hour.
You might already have this stuff laying around.
The other nice thing is that this recipe doesn’t require many ingredients. You might already have them sitting around your house, gathering dust. For instance, I think I bought these split peas to make something else–then didn’t–so they lingered in the cupboard, just yearning to be made into soup. And everyone has a half-used celery and a few lonely carrots and an onion, right?
Saute the veggies.
Cut the onion, carrot and celery into perfect little brunoise, or if you are less anal retentive than I, just chop them until they are smallish. Add the broth, the peas and a bay leaf, and cook until the split peas are tender.
Save a few of the split peas.
I removed a cup full of peas and veggies then pureed the rest of the soup using my handy-dandy immersion blender. Then I stirred the reserved peas back in. You can puree the whole thing if you want, but I like a little texture in there. Less like baby food that way.
Season with salt and pepper and you’re ready for dinner. Happy Monday!
*Can be easily made vegetarian by using veg stock*
Soup season is on!
Ingredients
- 1 package yellow split peas
- 1 medium onion
- 2 carrots
- 2 stalks celery
- 2 bay leaves
- 4 cups chicken stock
- salt, pepper
- vegetable or olive oil
Instructions
- Cut the onion, celery and carrots into brunoise, or small dice. Heat 2 Tbsp oil in a Dutch oven and saute the vegetables. Season with salt. Add split peas, bay leaves and stock. Cook until the peas are tender.
- Remove a cup full of split pea-vegetable mixture. Remove bay leaves. Using a stick blender, puree the remainder of the soup. Stir back in the reserved split pea-vegetable mixture.
- Season with salt and pepper to taste.
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