Definitely not a fan of split pea soup. Then why am I posting it? Because Ben loves it and you might love it. Me? I do not like the texture. I tried this in good faith, hoping I would enjoy it, but I just couldn’t eat more than two spoonfuls. Ben gobbled up two bowls and I gave the rest (frozen) to my coworker because we were leaving for a trip the next day (and it made a ton!)
So, I’m recommending this soup based on Ben’s review of it…not my own. Let me take that back. I do think the taste was great! Very flavorful and tempting. But, again, the texture of blended up peas just didn’t agree with my tongue. Sorry, it’s true.
The recipe source calls for either sweet potatoes or Russet. I used sweet and if I make it again (for Ben) I’ll continue to use sweet potatoes as I think it really added to the flavor.
Are you a fan of split pea soup? I’m curious if anyone else out there is with me on disliking the texture??
- 1 Tbsp butter
- 1 medium onion, chopped
- 1 cup chopped celery
- 9 cups water
- 1 package (16 ounces) dried green split peas
- 2 cups cubed peeled sweet potatoes or russet potatoes
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp dried thyme
- 1/2 tsp pepper
Melt the butter in a large pot over medium heat. Cook the celery and onion until tender, about 3 to 5 minutes. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 70 to 80 minutes or until the peas are tender. Uncover and remove from heat. Discard the bay leaf. Puree the soup until smooth, using an immersion blender. Or, wait for the soup to cool and puree in batches in a regular blender or food processor. Serve and garnish with sour cream, yogurt, cheddar cheese, croutons or nutmeg.
Source: Adapted from Cooking for Seven