Watching the ongoing political debates and discussing who’s
going to be the next president doesn’t leave much time for cooking especially with
a busy work schedule. In our household we’ve been cooking delicious soups since
they can be prepared in advance and simply reheated in a pot delivering a
wholesome and satisfying meal fast. We enjoy the satisfying soups with a freshly
baked rustic country loaf of bread. We have becomes fast regulars at a brand new
reputable bakery in our neighborhood and we’re getting addicted to it already.
Their counter people are really accommodating allowing you to split loaves of bread
that is perfect for our soup dinners. This way we never have stale bread left
over the next day.
(golden hued split pea soup)
Yellow Split Pea Soup
Yellow split pea soup is one of the soups that we like in
particular. It’s satisfying because of its wholesome chunky texture and it’s
savory, floral flavor. The golden color of the split peas seems a perfect match
with the golden leaves on the trees in the brisk fall season.
(yellow split pea soup)
Yellow Split Pea Soup
(recipe yields four servings)
1 onion
2 cloves garlic
1/2 lb potatoes, fingerling potatoes or Yukon Gold potatoes
preferred
2 carrots, approximately 6” long
1 cup yellow split peas
salt, to taste
black pepper mill, to taste
2 teaspoons thyme leaves
4 tablespoons olive oil
- Peel onions and garlic. Cut vegetables into ¼-inch sized pieces.
- In a 1-gallon sized pot heat vegetable oil on medium heat setting, add vegetables and season with salt, pepper, thyme and cook vegetables for 20 minutes. Stir with a wooden spoon every 5 minutes to prevent scorching.
- Add 8 cups water, add split peas and bring to boil and continue to simmer the soup on low heat setting for 60 minutes.
- Transfer half of the soup into a blender, add a cup of olive oil and process for two minutes. Pour the blended soup back into the pot and stir to incorporate with a wooden spoon.
Chef’s Tip: Add ½ cup of coconut milk to the split pea soup for an extra velvety texture.
