Tuesday, March 29, 2011

Thin Split Pea Soup

I found this recipe online. She used yellow split peas instead of the green but green was what I had. It happened to fall on St. Patrick's day though I didn't realize it at the time. I thought it was really good but Adam said the kale was a little weird. Next time (and there will be a next time) I will just leave it out of the pot and add it only to my bowl because I really liked it. Thin Split Pea Soup
1 cup yellow split peas 3 cups water 2 bay leaves ¼ teaspoon paprika 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, sliced 8 ounces mushrooms, sliced 1 quart chicken stock 1 cup kale, chopped and steamed ½ teaspoon sea salt

  1. In a medium sauce pan, bring split peas, water, bay leaves and paprika to a boil

  2. Reduce and simmer for 1 hour, until peas break apart

  3. Remove peas from heat, discard bay leaves and place peas in blender

  4. Puree peas on high speed, until smooth, then set aside

  5. In a large sauce pan, heat oil and sauté onion over medium low until translucent, 10-15 minutes

  6. Add garlic and mushrooms and sauté until tender

  7. Stir pureed peas, stock, kale and salt into onion, mushroom mixture

  8. Warm and serve

I served it with a wedge of cornbread. Yum, down home cooking!


Heather and Thomas Mann said...

I'm glad you found a new yummy recipe that you and Adam enjoy! I love you and miss you!

Valerie said...

Looks really good and that cornbread too.

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