|Split Pea Soup|
Adapted from The At Home Gourmet by Sarah Lasry
Growing up, Sarah was the typical kid that just wouldn’t eat her peas, She literally ran out of the room whenever her mother made them for dinner. From Sarah: “I took my Pea Phobia into adulthood until the day my chef at the Café went over my head and insisted on putting split pea soup on the menu! Needless to say it was a good move by my chef as it was a best seller, and because I prided myself on tasting EVERYTHING before I served it to my customers, I had no choice but to taste this dreaded soup. Much to my surprise it was sooo delicious that I have become a HUGE fan ever since. I happen to love to make this soup in the meat version, the flavor is so much more intense and robust.”
1 tablespoon extra virgin olive oil
In a soup pot or small cast iron oven, stir-fry the smoked turkey or deli meat in olive oil for 4-5 minutes. Add the chopped onions and all the spices; stir well and continue to stir fry for another 3-4 minutes. Add the marrow bone, carrots, celery and both split peas and mix until everything is well incorporated. Add the broth and water and bring to a boil. Once boiling, add the potatoes and lower the soup to simmer for about 20 minutes. After 20 minutes, remove the bone and bay leaves from the soup with a slotted spoon. Using a hand blender, blend the soup to a creamy smooth texture; add salt and pepper to taste. Serve hot with crusty bread.
Notes: For the best results, soak both yellow and green split peas in cold water for an hour. If you don’t have deli, a piece of beef stew, chuck or spare rib bone can be substituted. You can use vegetarian broth and omit the meat as well for a perfect parve, vegetarian version.
Yield: About 8 servings
Recipes, Soup, Split Pea, Meat/Turkey, Kosher