SPLIT PEA SOUP

Monday, October 31, 2016

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Ingredients

Quantity

Split peas

3 cups

White onion - diced

1 cup

Carrots - diced

½ cup

Celery - diced

¼ cup

Fresh garlic - chopped

2 cloves

Olive oil

2 tbsp

Kosher salt

2 tbsp

Black pepper

1 tsp

Boiling Water

8 cups

Chicken soup powder (no MSG)

2 tbsp

For a meat/fleishig soup - Flanken on the bone

2 lbs

 1. In a large pot - saute the onions, garlic, carrots and celery in the olive oil with salt and pepper until the onions are golden brown.

2. If you are making this a meat-based soup - add the flanken now and saute it just so it gets a nice brown color on all sides but it should not cook fully through yet.

3. Add the chicken soup powder and stir.

4. Add the split peas and stir and then add the water.

5. Bring the pot to a full boil and then set to simmer for 1 ½ hours. It must have a light boil while it's simmering.

6. Make sure to stir occasionally because as the soup boils it will get thicker and the bottom can burn.

7. Serving suggestion - big crispy croutons or pita chips are a great addition to this thick and hearty soup.

Enjoy!

 

Click here to print the recipe





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