Tuesday, October 1, 2013

Split Pea Soup

Chilly nights deserve some soup!

Split Pea Soup

3 1/4 c. water.
1 1/2 c. dried split peas
1 1/2 c. diced carrots
2 celery stalks, diced
1/2 of a large onion, chopped
2 garlic cloves, minced
2 large bay leafs
1/4 c. water
1 TBSP. cornstarch
salt & pepper for taste

-Combine all ingredients down to the bay leafs in a large saucepan.
-Bring to boil. Turn down and simmer for 30-40 minutes, until veggies are soft, stirring every so often.
-Take out approx. 2 cups and put into blender. ..(read note) Run until smooth.
NOTE: Mixture will be very hot. Cover blender with towel and not the lid. Otherwise steam will pop off the lid and soup will be everywhere. (from experience)
-Pour mixture back into the saucepan.
-Combine 1/4 c. water and the cornstarch in a small bowl. Stir into the soup mixture.
-Bring to a slow boil until it starts thickening up. Turn off heat.
-Season with salt and pepper.

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