Soup Recipe Of The Month

Split Pea Soup

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Photo: The At Home Gourmet

Adapted from The At Home Gourmet by Sarah Lasry

Ingredients:

1 tablespoon extra virgin olive oil
4 pieces of small sliced pieces of smoked turkey, turkey pastrami or deli meat

1 large onion, diced
1 teaspoon ginger
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon curry
1 bay leaf
1 beef marrow bone
2 carrots, sliced
1 celery stick, sliced
1 cup yellow split peas
1 1/2 cups green split peas
3 cups chicken or beef broth
6 cups water
1 large potato, diced
Kosher salt and black pepper to taste

Directions:

In a soup pot or small cast iron oven, stir-fry the smoked turkey or deli meat in olive oil for 4-5 minutes. Add the chopped onions and all the spices; stir well and continue to stir fry for another 3-4 minutes. Add the marrow bone, carrots, celery and both split peas and mix until everything is well incorporated. Add the broth and water and bring to a boil. Once boiling, add the potatoes and lower the soup to simmer for about 20 minutes.  After 20 minutes, remove the bone and bay leaves from the soup with a slotted spoon. Using a hand blender, blend the soup to a creamy smooth texture; add salt and pepper to taste. Serve hot with crusty bread.

Notes: For the best results, soak both yellow and green split peas in cold water for an hour. If you don’t have deli, a piece of beef stew, chuck or spare rib bone can be substituted. You can use vegetarian broth and omit the meat as well for a perfect parve, vegetarian version.

Notes:

Yield: About 8 servings


Used with the permission of KosherEye.com