"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
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.
Make Ahead
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Aggregate Rating value: 3
Review Count: 1957
Worst Rating: 0
Best Rating: 5
Author Name: Marianne Springer
Review Body: this picture shows yellow split pea soup, not green.......the recipe should call for yellow split peas, or the photo should have a green soup pictured.
Review Rating:
Date Published: 2018-04-17
