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 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!
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.
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.
While this soup doesn't necessarily stand out from among the many other similiar recipes, it is indeed delicious, and with the exception of the butter, quite nutritious. I added 1/4 c whole milk & 1/4 c light butter at the end, which definetly 'made' the soup (I tasted it before those additions and it was nothing to write home about!). I also used carrots rather than leeks (I'll use leeks next time I make this) and drizzled lemon juice ontop while serving. Yum :)
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!