I’ve been making split pea soup for several years and it would probably not surprise you to know that I don’t measure any of the ingredients when I throw it together (read: this is a super easy soup). Knowing that I would put this on the blog, you would think I would make an effort to get it right and measure, measure, measure those ingredients. I did.
What I forgot (I mean, because I am trying to improve on my memory skills as I age, what I didn’t do) was to write down those measurements. If I made this today, the recipe below is one way I would go about it.
Don’t be shy about adjusting the amount of these ingredients. Taste the soup as you go along. Sage is an ingredient that pairs well with peas. If you enjoy the taste of sage, add a pinch more. Because I don’t often consume processed food, adding salt to my diet is imperative for iodine purposes. Adjust the level of salt to suit your needs. I have been known to add a little basil while other times a mix of Italian seasoning has made it’s way into the dish.
Get messy with it, people!
This recipe requires just a handful of ingredients and although it cooks for several hours, (I start this in the morning and let it simmer all day long), it is not labor intensive.
16 oz bag split peas
2 large carrots, julienne
2 stalks celery, diced
4 potatoes, peeled and cubed (I like to use Russet potatoes for the starch content which thickens the soup)
2 cloves garlic, minced
1 large onion, diced
1 tsp ground coriander
1/4 tsp sage
1/2 tbsp sea salt
cracked pepper to taste
Soak peas overnight. The next morning rinse peas, pour into a large soup pot and fill 1/2 to 3/4 with water. Bring to a boil on medium heat. In the meantime, saute (use water instead of oil) onions, garlic and celery in a skillet until onions appear translucent. Once water and peas begin to breakdown (about an hour) turn heat down to medium low and add the contents of the skillet along with spices to the peas. Cook on low heat and add water as needed for desired level of thickness. About an hour before serving, add bite-sized cubed potatoes and carrots.
Do you have a favorite recipe that you “wing”? Please leave a comment…