Chef's Andersen's Split Pea Soup
This is split pea soup on the Danish model: no ham bone, just split peas, celery, carrot and onion simmered very low and very long with thyme and bay until the peas dissolve into velvet. The six hours are almost entirely unattended pot time, and the payoff is eight servings of the kind of thick, spoon-standing soup that gets better every day it's reheated.
Ingredients
For the Split Pea Soup | |
|---|---|
6 | cups water |
2 | cups split peas, rinsed and picked over |
1 | stalk celery, coarsely chopped |
1 | large carrot, chopped |
1 | medium onion, chopped |
1 | teaspoon thyme |
1 | dash red pepper |
1 | bay leaf |
| • | salt |
| • | pepper |
Instructions
For the Split Pea Soup | |
|---|---|
| 1. | Combine water, split peas, celery, carrot, onion, thyme, red pepper, and bay leaf in a crock pot. |
| 2. | Season to taste with salt and pepper. |
| 3. | Cook on low heat until the split peas and vegetables are tender, which typically takes 6-8 hours. |
| 4. | Strain the soup through a fine sieve and reheat it until it is just about to boil or use a hand blender to achieve a smooth consistency. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 178.1 kcal |
| Protein | 12.4 g |
| Fat | 0.6 g |
| Carbohydrates | 32.1 g |
| Fiber | 13.1 g |
| Sugar | 5.1 g |
Published on Aug 10, 2024 by Luminița