"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas for an hour before simmering them in the soup, so they're more tender and the soup is smoother.
More Fantastic Soups
1 pound green split peas
3 quarts water
2 tablespoons vegetable oil
2 celery ribs, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
1 onion, cut into 1/2-inch dice
1 teaspoon marjoram leaves
1 teaspoon thyme leaves
Salt and freshly ground pepper
Parsley Pistou, Onion Rings and crispy bacon (optional), for serving
How to Make It
In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour.
In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with Parsley Pistou, Onion Rings and crispy bacon.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.