Sunday, November 6, 2016

Split Pea Soup (Quicker Cooking Time)

It's soup weather, or it will be soon! It's November after all, and they keep saying the rain is coming! (I'm still waiting for it to show up. But other than the fact that I know we need rain, I don't mind the sunny days in the meantime!)

Here is one of my favorite soup recipes, updated to have a much quicker cook-time:

I discovered that if you SOAK your split peas in a large bowl with water, for a couple of hours before cooking them (and drain and rinse before adding to the soup pot), you can make a split pea soup in less than half the time!! My latest batch was ready after simmering for  about 1 hr -- which I consider a major improvement!
If you are looking for a really quick soup, check out this one or this one.

Split Pea Soup
Split pea soup simmering on my stove.

1 onion, chopped

5 cloves of garlic, chopped

3-6 carrots, cut however you like (I slice in thin circles)

Any other soup worthy vegetables - I sometimes use potatoes, celery, kishuim, and more

1 kg split peas, picked over and pre-soaked
water to fill the pot - it's best if the water is filtered if you live in an area with hard water. Filtered water significantly reduces cooking time

salt, pepper, dill, parsley 



Place onion, garlic, and vegetables in the pot, then add water. Turn the burner to high. While the pot starts to heat, drain and rinse the split peas you pre-soaked, and then add them to the pot.
Bring the pot to a boil, and then turn down the flame.
Simmer, covered, until it's fully cooked...stir occasionally, and add water as needed... Skim the top as needed, too.
(You'll know it's done when the split peas have all gone soft and it's the perfect texture. If your split peas are still too hard, you're not done cooking it. Just keep going!)
Add seasonings and cook for 10 minutes more.


Enjoy!

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