Go Back
Pea Soup
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer, Dinner, Soup
Cuisine General
Servings 4 people

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.

Notes

To make croutons, take old white bread (or fresh, if you don't have leftovers) and cut to cubes. Place in an oven preheated to 200C (390F) for around 10 minutes until it browns but isn't charred.