Well, I gotta say I was leary of making this as I am a fan of split pea and ham soup. This was awsome. I made it yesterday for lunch/dinner today and it did not make it past 8:00 P.M. it was that good. My daughter, who is a vegetarian thanks you, and has informed me that not only will I be making it again today, but can plan on making this on a regular basis. The only thing I changed was the tomato-I could not find fresh tomatoes that were worth buying so I used a small can of whole tomatoes with juice. I also liked the fact that I could slide some Lentils past my DH! Excellent recipe! Di
This is delicious and easy to make. Instead of the fresh tomatoes, I used a 16-oz can of 'recipe-cut' tomatoes. I can't see any point in cooking fresh tomatoes that long -- they're going to be just like canned tomatoes after all that time. I used a scant 1/4 CUP of canola margerine rather than the 1/4 LB of butter, and it was certainly rich enough. Butter IS good with split-pea soup, tho. A person who's not worried about cholesterol might want to add a spoonful to a serving made with minimal margerine.
This was quite delicious and easy, too. I think I'll reduce the butter next time -- don't get me wrong -- it was utterly delicious -- I just think I could get by with a little less butter and it taste just as good! Thanks!
Took previous raters advice and added stock cube and didn't add ANY dairy and this was GREAT and easy to boot! Thanks for posting!
I really enjoyed the recipe; however, I found it rather bland and lacking in spices. Next time I may add oregano, rosemary, basil, or something to make it less "one-notey." I did not add much salt as it gets my son rather sick. Maybe that's is the root of the problem, but it's just too unhealthy. I still can''t figure out what the butter was for. Next time, I'll skip the butter.
Simple and tasty. I used less butter, I have never added butter to my pea soup before, it was a nice addition. I whirled it in the FP to make it smooth. Thanks for sharing the recipe.
Awesome. Only change was to use 4 cups of low sodium Chicken broth and water to cover. Will make again.
This was good, but I don't think I'll make it again. I'm not going to rate it because my peas were still too chewy, even after two hours of cooking (I ate a bowl after 1.5 hours and then cooked it another 30 minutes and they were still too chewy). I'm not rating because maybe I was supposed to soak them first? I do like the spicy versions of this kind of soup better. I used a wonderful local butter which enhanced the flavor a lot, but the peas were just too chewy.
I thought this soup was excellent. At first I thought it was incredibly thick but once I used the stick blender to puree it, the soup became much thinner and was the perfect consistency. I did leave out the tomatoes, and would probably do so again. I'll definitely be making this again.