How to make split pea soup?

Keep it simple. This has got to be the simplest and cheapest recipe for the most wholesome and filling end result – ever. My box of dried peas cost 36p, so each serving cost just 9p!

PEA SOUP

Serves 2

INGREDIENTS

125g (½ a 250g box) of dried peas

500ml of water

Ground pepper to taste

METHOD

Soak the peas in water according to the instructions.

Put the peas into a saucepan and cover with fresh water. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

You can use fresh, frozen or tinned peas. These do not need to be soaked.

You can also make this as Pea & Ham soup, using the leftover cooking water from a boiled bacon joint.

TIPS

Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand the spoon up in.

I just made this one 2 days ago and loved it: and plan on making it again REAL soon: 2 Tbl butter 1 1/2 cups chopped onions 1 cup minced carrot 3 cloves of garlic, minced 1 lb dried split peas (called for yellow but I used green) 6 1/2 cups water 2 tsp fresh tarragon or 1 tsp dried (I used dried) 1 tsp fresh thyme leaves, or 1/2 tsp dried (I used dried) 1/2 cup white wine 1 tsp salt fresh ground pepper 1. In large saucepan, melt the butter over med heat. Add the onions and carrot, and cook, stirring occasionally, for 10 minutes or until the onions soften and brown a bit on the edges. Add the garlic, and cook another 2 minutes. 2. Add the split peas, water, tarragon, and thyme. Let the soup simmer over low heat, covered for 50 minutes, stirring 3 or 4 times to prevent any burning on the bottom of the pot. 3. Add the wine, and continue to cook the soup, uncovered for 10 more minutes. Add the salt and pepper.

I usually cook mine in the crock pot. Turns out great

1 (16 oz.) pkg. dried green split peas, rinsed

1 meaty hambone, 2 ham hocks, or 2 cups diced ham, or a combination of a hambone and diced ham

3 carrots, peeled and sliced

1/2 cup chopped onion

2 ribs of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes

1 tbsp. seasoned salt (or to taste)

1/2 tsp. fresh pepper

1 1/2 qts. hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons.

I mash the peas some, just to thicken.

This freezes well too.

Use the recipe on the bag. They know what they are talking about.

If they don't mention it, try taking 1/2 of your batch and pureeing in the blender or food processor then adding it back into the pot for a more real pea soup mouth-feel. Enjoy.