1. Home
  2. Gluten Free
  3. SPLIT PEA SOUP WITH A TWIST

SPLIT PEA SOUP WITH A TWIST

SPLIT-PEA-SOUP-WITH-A-TWIST

BOOKMARK

PRINT

DELICIOUS

Description

 


If there is one thing I really don’t like it is beans and peas. I think it is the texture more than the taste… So I find it so strange, that as a kid growing up, this was one of my favorite soups.  


My mom would ladle the steaming hot soup into bowls and top it with tons of smokey, turkey sausages. I would dip in crusty bread and I was one happy camper.


My husband Saul, is not a fan of soup and he especially dislikes peas, so I made it my mission, to make a version of this soup he would enjoy. I added sweet potatoes and a lot of spices like oregano & thyme, not found in my mom’s original recipe.


And lo and behold, this soup was a winner. He even asked for seconds. I hope you enjoy my take on an old classic


xxx Chef MM


SPLIT PEA SOUP WITH A TWIST






US (Imperial)


Print Ingredients

1 large yellow onion diced

2 cups of carrots diced (about 6 to 8)

2 cups of celery diced (3 stalks)

2 cloves garlic chopped

2 cups sweet orange potatoes/yams diced with skin on (1 large)

3 TBS olive oil

1 tspn oregano

1 tspn thyme

2 bay leaves

1 tspn curry powder

1 lbs bag of yellow or green split peas

12 cups of water

3 TBS chicken stock powder

Coarse salt & black pepper to taste

Turkey sausages- cut into slices and sautee’d (optional)

Crusty bread



Instructions

Dice the vegetables. Add the olive oil to a stockpot and on medium high heat, sauté the onions, garlic, sweet potatoes, carrots and celery with 1 tspn of salt and 1 tspn of pepper. Cook until golden brown and the onions are translucent.

Add the water, chicken stock powder, split peas, curry powder, dried oregano and thyme and bay leaves. Cover, bring to a boil, then reduce heat to a simmer and cook with the lid on for 2 1/2 hours to 3 hours till the peas disintegrate. Stir frequently to keep the solids from burning on the bottom.

Adjust salt and pepper to taste. Leave soup chunky or if you prefer a smoother soup let soup cool slightly and puree soup in batches in a blender to achieve desired consistency. Return to pot, heat through, and serve.

Slice turkey sausages in cubes and brown in a hot pan.

Serve with the soup and crusty bread.

CHEF'S TIP
Soup can be made ahead of time and reheated. Freezes well.

SERVES 8





EU (Metric)


Print Ingredients

1 large yellow onion diced

2 cups of carrots diced (about 6 to 8)

2 cups of celery diced (3 stalks)

2 cloves garlic chopped

2 cups sweet orange potatoes/yams diced with skin on (1 large)

3 TBS olive oil

1 tspn oregano

1 tspn thyme

2 bay leaves

1 tspn curry powder

1 lbs bag of yellow or green split peas

12 cups of water

3 TBS chicken stock powder

Coarse salt & black pepper to taste

Turkey sausages- cut into slices and sautee’d (optional)

Crusty bread



Instructions

Dice the vegetables. Add the olive oil to a stockpot and on medium high heat, sauté the onions, garlic, sweet potatoes, carrots and celery with 1 tspn of salt and 1 tspn of pepper. Cook until golden brown and the onions are translucent.

Add the water, chicken stock powder, split peas, curry powder, dried oregano and thyme and bay leaves. Cover, bring to a boil, then reduce heat to a simmer and cook with the lid on for 2 1/2 hours to 3 hours till the peas disintegrate. Stir frequently to keep the solids from burning on the bottom.

Adjust salt and pepper to taste. Leave soup chunky or if you prefer a smoother soup let soup cool slightly and puree soup in batches in a blender to achieve desired consistency. Return to pot, heat through, and serve.

Slice turkey sausages in cubes and brown in a hot pan.

Serve with the soup and crusty bread.

CHEF'S TIP
Soup can be made ahead of time and reheated. Freezes well.

SERVES 8




Pin on PinterestShare on FacebookShare on Google+Email this to someoneTweet about this on TwitterShare on StumbleUpon

Choose a style: