Author Notes: This is a simple soup. It does take some time to cook and will require regular stirring but there is very little preparation and few ingredients. Its a comforting, cheap meal that freezes well. – Jaynerly —Jaynerly
Food52 Review: Here we have the paradigm of bean soups, the basic shape which is the foundation for any and all of them. The instructions worked perfectly and made me mindful of each step. The onions and carrots smelled wonderful as they released their vegetable aromatics; the timing for the split peas to reach pureeing stage was just an hour; and the color is spectacular, a peachy-salmony shade. I went easy on the salt and pepper, then gave in to the urge and added a little Cholula hot sauce to my bowl. I’ll come back to this recipe to play around with seasonings, more vegetables, other ingredients to reinvent it on its solid foundation — or just keep it as is to warm body and soul. – susan g —susan g
ounces dried yellow split peas
ounces carrots, chopped
tablespoons vegtable oil
liter vegetable stock
salt and pepper
- Soak the dried yellow split peas overnight in cold water.
- Drain and rinse the split peas.
- Heat the oil. Gently fry the carrot and onion together in a large sauce/stock pan. This is not to brown but just to add flavor. When the onions start to become translucent add the drained split peas and the vegetable stock and bay leaves.
- Bring to the boil and boil rapidly for 10 minutes then simmer until the split peas are cooked through. Now I find that the times differ – I’m not sure why. Sometimes it takes 45 minutes for the split peas to soften, other times more than an hour. Use your judgement here but you may need to top up the stock so the soup doesn’t boil dry and stir regularly!
- Fish out the bay leaves. Puree the soup with a blender or stick blender. If too thick you may need to add a little more stock. Add salt and pepper to taste.