Yellow Pea Soup
4 TBSP olive oil or vegetable oil
2 onions, chopped
1 celery stalk, thinly sliced
1 large carrot, thinly sliced
1 medium sized turnip, dice (I use potatoes instead, I don't like turnips)
8 cups water (I also add in some vegetable bouillon, I think it gives the soup a deeper flavor)
half a butternut squash, peeled and cut into chunks (I have also used Hubbard squash and pumpkin with very delicious results, and a much more brilliant color than butternut squash)
1 1/2 cups of yellow split peas
1 sprig of thyme (or 1 tsp of dry thyme)
1 bay leaf
salt and pepper to taste
fresh parsley, chopped (optional)
1. heat the oil in large pot. Add onions and saute over medium heat until the onions turn soft. Add celery, carrot, and turnip (potato) and continue sauteing for another minute.
2. Add water, chunks of squash, split peas, thyme, bay leaf and parsley. cover the pot and bring the soup to a boil.
3. Cook soup slowly, over medium heat for 45 to 60 minutes or until peas are totally dissolved. Add salt and pepper. Stir well and simmer the soup for 10 minutes. Remove bay leaf. Depending on personal preference, serve immediately (it will be a little chunky) or puree in blender for a smoother soup. Or if you don't have a blender, just cook a little longer.
*This recipes comes from a cookbook I found at the library Twelve Months of Monastery Soups by Brother Victor D'Avila-Latourrett. It is a gem for soups.
2 comments:
You had me at butternut squash. I must try this (since I too am on a weird soup phase right now). I don't know if they have yellow split peas at the commissary. Do you think it'd would ruin the soup to use green split peas?
Green peas have different flavor than yellow peas and it would lack that wonderful rich color of the soup. If you can't find any, let me know. I was planning on sending you a package this week and I can add some in.
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