split pea + potato soup

Soup simmering on the stove with its fragrant steam wafting up through the hatch will keep a skipper content at the helm on a rainy day. This is not your auntie’s recipe for split pea soup you were obliged to eat as a child. This clean vegetarian version has changed my mind about how much I love split pea soup. You could add a ham bone for a smoky flavor, but I enjoy the simple, fresh flavor of this recipe.

split pea + potato soup

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Serves: 8 Cooking Time: 1 1/2 hours

Ingredients

2 cups dried green split peas, soaked 4-6 hours
2 tablespoons extra-virgin olive oil
2 sweet onions, chopped
2 teaspoons sea salt
2 stalks celery, chopped
2 carrot, chopped
3 medium Yukon Gold potatoes, cubed
1 teaspoon cumin
1 teaspoon freshly ground black pepper
4 cups water
4 cups vegetable stock
1 large bay leaf
1 cup fresh or frozen peas
2 tablespoon fresh dill or 1 teaspoon dried dill

Instructions

Soak peas 4-6 hours in 8 cups of water, 4-6 hours.

Heat the olive oil in a large stock pot.

Add onions and salt and sauté until onions begin to soften.

Add celery, carrots, potatoes, cumin, and pepper; sauté 3-4 minutes more.

Add split peas, water, vegetable stock and bay leaf.

Bring to a boil, lower heat, and simmer uncovered 60–90 minutes.

Once split peas have softened and the soup has become creamy, add fresh or frozen peas and dill. Check the seasonings; add more salt and pepper if needed.

Continue cooking a few minutes until fresh or frozen peas are tender. Soup is ready to serve.

March 4, 2018