Creamy Split Pea Soup
I love the holiday season and but this year has been one crazy busy year. For the past month I have not been able to spend much time in my kitchen. We attended holiday parties, hosted parties, wrapped gifts, decorated our home and we are all so tired. We really had a wonderful spending time with family and friends this holiday season. However, the holidays are almost over and I am now looking forward to my normal routine.
Today was a lazy day. I needed to take it easy and unwind before going back to work tomorrow. We have no plans, no shopping, no going out, no nothing, nada… As a result, I decided to make an easy pot of Creamy Split Pea Soup. My recipe for Creamy Split Pea Soup is easy to make, delightfully creamy and is really good for you. It has onions, celery, parsnips, coriander, cumin and a hint of smoked salt. I even re-purposed a leftover veggie tray from a party last night and made some awesome homemade vegetable stock to use in my soup. My creamy split pea soup is perfect with a loaf of crusty french bread or a big chunk of homemade corn bread. If there are any leftovers, I like to freeze it for a later date. Enjoy! - Tessa
- 2 cups dried green split peas
- 8 cups vegetable stock (approximate)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped parsnips
- 1 tsp. garlic paste
- 1 tsp. ground coriander
- 1/2 tsp. cumin
- 1/2 tsp. smoked salt (or to taste)
- 1/8 tsp. white pepper
- 1 bay leaf
Begin by washing and picking over your split peas. Add all the ingredients to a medium to large pot. Cook on low for about 1 1/2 to 2 hours on the stove top or until the split peas are cooked. You can also cook this in a slow cooker for 8 hours on the low setting or about 4 hours on high. When the split peas are done remove the bay leaf and blend with a hand blender until smooth and creamy. Taste your soup, correct your seasonings and dish up. Garnish with chopped parsley and a pinch of paprika. Makes about 2 quarts of creamy split pea soup.