Winter is coming….somewhere on earth.
Ok, I know winter is almost over – at least in the part of the hemisphere I live in, but I had to post one last soup recipe before spring is here. So for this weekend, I decided to cook pea soup – luckily this decision was met by a rainy and cold weekend – yay!
The basics of this soup are just like any other vegetable soup – place all ingredients in a pot with chicken stock, bring to a boil, let simmer and grind with an immersion blender. My secret ingredient – ground cumin – I love the taste of cumin, even though it means suffering cumin smell all over the house for a day. Some prices you just have to pay (or more exactly – your wife has to pay).
The recipe includes a potato. The starch in the potato helps the ingredients mix well after blending – otherwise, you may get water that separates from the vegetables’ “powder”.
Equipment
- Immersion Blender
Ingredients
- 1 liter chicken stock (or water with chicken stock powder) [0.25 gallon]
- 250 gr dried split peas [0.55 pound]
- 1 onion
- 1 carrot (small)
- ½ large potato (or 1 small)
- ½ celery root (celeriac)
- 3 cloves garlic
- 1 tbsp dried parsley
- 1 tsp turmeric
- ½ tsp ground cumin
- 1 tsp kosher salt
- crushed black pepper
- canola oil
- croutons (optional), see notes on how to make.
Instructions
- Cut the onion into small pieces, and cut the garlic roughly
- In a large pot over low heat sauté the onion in a bit of oil until it becomes translucent.
- Add the garlic and sauté for a minute or two.
- Add the chicken stock, the vegetables, the peas, and the spices.
- Cook for around an hour, until the peas and the potatoes, become soft.
- Use an immersion blender to puree the soup.
- Serve with croutons.
