Recipe by belkathy
I couldn't believe how extraordinary split-peas taste when combined with caraway seeds. You could add bacon or ham, but I think it tastes just fine without meat.
Top Review by Laurie Marie
The caraway does make this an extraordinary pea soup, exceptional. I doubled the recipe and substituted a teaspoon of crushed red pepper flakes for the jalapeno. The ratio of 3 to 1 chicken to beef stock was perfect. The next time I make this, I would like to add sliced kielbasa or smoked sausage during the last 30 minutes of cooking & top each serving with homemade croutons. Not that this soup needs anything else, it stands on its own as a great soup.
- 1 cup dried split peas
- 4 cups stock (I used 3 chicken bouillon cubes & 1 beef)
- 1 bay leaf
- 1 1⁄2 teaspoons caraway seeds
- 1 jalapeno pepper, diced
- 1 medium onion, chopped
- 1 stalk diced celery (and or or pinch of celery seed)
- 1 carrot, peeled and sliced
- 1 garlic clove, minced
- 2 teaspoons Worcestershire sauce
- 1 dash red wine
Directions See How It's Made
- Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
- Reduce heat, cover and simmer for half an hour.
- Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
- Salt to taste.