Creamy Split Pea Soup
Erica Lea on Feb 23rd 2009
When I’m not in the mood to spend hours slaving over lunch, I turn to one of my tried and true recipes. Like this soup. Throw a few things into the pot, bring to a boil, simmer for an hour or so, and puree. Can it get any more simple?
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: : Creamy Split Pea Soup : :
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Adapted from Taste of Home
Ingredients:
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 cup chopped celery
- 9 cups water
- 1 package (16 ounces) dried green split peas
- 2 cups cubed peeled sweet potatoes or russet potatoes
- 1 bay leaf
- 1-1/2 teaspoons sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
Directions:
Melt the butter in a large saucepan. Add the onion and celery and cook until tender. Stir in the water, peas, potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender.
Remove from heat. Discard bay leaf. Using an immersing (stick) blender, puree the soup until completely smooth. Or cool slightly and puree in a blender in batches until smooth. Serve garnished with sour cream, yogurt, cheddar cheese, croutons, or nutmeg.
Yield: 10 servings.
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Filed in Soup
I love split pea soup! What a great comfort food. In fact, it’s chilly and rainy here, and I think your split pea soup would be the perfect dinner choice right now. MMM, MMM!
I really like the addition of the sweet potato.
Growing up, my mom made a split soup very often, but never pureed.
I think croutons are a must when it come to this soup
Looks nice. Sometimes a bit of creme fraiche is all you need on top for a soup like this
I served this to my friends this evening and it was a big success. I plan to make again and keep some in the freezer for quick meals.