sweet persimmon
Homemade Split Pea Soup
I enjoy making soup on the weekends because it can be a morning, afternoon or evening activity that takes a few hours. Here’s a recipe from Chicago Diner cookbook I used to base on the ingredients that I actually had:
2 c. yellow split peas
2 bay leaves
3 qts. filtered water
1 medium potato, diced
1 1/2 c. chopped yellow onion
3/4 c. chopped celery
1 tbs. sea salt
1/2 tsp. pepper
Combine the peas and bay leaves with the water in a large soup pot, and bring to boil. Cover and simmer for a couple of minutes. Turn off the heat and let the pot sit for 30 min. to 1 hour. Add the onion, potato and carrots, and cook until tender. Add the rest of the ingredients and cook for 30-45 minutes. Let it cool down for 10 minutes and if the consistency is too thick, place in a blender to pulse to even out the soup. Garnish with parsley.

Homemade Split Pea Soup

I enjoy making soup on the weekends because it can be a morning, afternoon or evening activity that takes a few hours. Here’s a recipe from Chicago Diner cookbook I used to base on the ingredients that I actually had:

  • 2 c. yellow split peas
  • 2 bay leaves
  • 3 qts. filtered water
  • 1 medium potato, diced
  • 1 1/2 c. chopped yellow onion
  • 3/4 c. chopped celery
  • 1 tbs. sea salt
  • 1/2 tsp. pepper

Combine the peas and bay leaves with the water in a large soup pot, and bring to boil. Cover and simmer for a couple of minutes. Turn off the heat and let the pot sit for 30 min. to 1 hour. Add the onion, potato and carrots, and cook until tender. Add the rest of the ingredients and cook for 30-45 minutes. Let it cool down for 10 minutes and if the consistency is too thick, place in a blender to pulse to even out the soup. Garnish with parsley.

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