Recipe by dicentra
This is another yellow split pea soup that I found on the internet. I haven't tried it yet, but I'm posting it for ZWT2. If someone converts this to a crock pot recipe, please let me know how you did it!
Top Review by drhousespcatcher
This was interesting. Why I am not rating it is because I tried the crockpot conversion. What I found was something missing. I tried it with vegetable broth instead of water. That worked. There was just something missing for my taste which I tried to fix various times with Dash and some other seasonings including Braggs. It was the water vs the broth. I am betting any broth will do. The reason I left it unstarred was the conversion and I gave it a I liked it and the wife gave it a Outstanding [run over the stars with your mouse to see what is what]
- 2 cups yellow split peas, sorted and rinsed
- 8 cups water
- 1 bay leaf
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 small carrot, peeled and finely diced
- 2 stalks celery, diced or thinly sliced
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1 teaspoon cumin
- 1 large lemon, juice and zest of
- fresh ground black pepper
- fresh parsley or fresh cilantro, minced, for garnish
Directions See How It's Made
- Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
- Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
- Melt butter and olive oil in a skillet over medium heat.
- Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
- Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.) Add lemon peel and juice to taste.
- Check for salt and cumin and add more of each if desired.
- Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.