Tuesday, October 12, 2010

Cindy's Split Pea Soup

Here is another delectable recipe from our kitchen. We leave out the "herbe de provence" and remove the bay leaf before we puree. Enjoy.

3 tbsp olive oil
1 onion, diced
1 clove of minced garlic
2 ribs celery, finely diced
1 1/2 cups yellow split peas, rinsed and drained
1 tbsp "herbe de provence"
1 bay leaf

Heat oil on medium-low heat. Add onions, garlic and celery and gently saute for about 5 minutes. Add split peas and saute for another 5 minutes. Add "herbe de provence", bay leaf and water. Simmer on low heat for about 45 minutes or until peas are tender. Add more water if a thinner broth is desired. Remove bay leaf, then puree with an immersion blender. Season to taste with "herbamare" or sea salt, and pepper (if desired).

Note: Cindy likes to add one or two chopped, cooked carrots after the soup is pureed.

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