split pea soup

i have been m.i.a

sorry about that - october has been a blur

i usually don't get too personal on this blog....in october i lost my grandfather- this was my very first loss

he was the greatest - we were fortunate to grow up with him living right downstairs from us for the first

8 years of my life

my dad tells me my grandpa would make pea soup with leftover ham bones - he liked to cook

our tradition when i was little was spaghetti dinners - he would let me stir the big pot of sauce and would always make sure to leave the onions out specially for me - my grandpa was good at that, always making me feel special

so this pea soup recipe was made in his honor- he lived a wonderful life, and fought a good fight

...and i must say, i make this pea soup often and this time around the flavors were amazing!

pea soup is probably one of the easiest and cost friendly soups one could make

a few simple ingredients and you have yourself a warm and hardy meal

you can use green or yellow split peas

carrots, potatoes, onion, garlic & green peppers are cubed and diced

not your traditional recipe - but i am not really a traditional girl

a few swirls of sherry is added to the pan, along with a healthy dose of kosher salt

fresh or dried dill adds another layer of flavor

....then comes the secret that pulls together all the ingredients - I swear to you this makes the soup

"THE soup"

drum roll please....

white pepper!

have i ever told you how much i adore white pepper - it is amazing

 after you have all your ingredients co mingling in the pot cover with about 8 cups of waterbring to a boil then turn down to a low and simmer for about 1 1/2 hours or until the peas have broken down basically your just leave it be - you will want to stir once in a while to make sure nobody is getting stuck to the bottom of the pan while the soup is doing its thing you should totally work on your bread making skills - this soup is totally homemade bread worthy! 

split pea soup - vegan

makes 6 large servings

you will need:

• 1lb split peas - green or yellow
• 1 large onion, diced
• 1 large or 2 medium green peppers, diced (large dice)


• 3 medium/large potatoes, peeled & cubed
• 2 large carrots, peeled & sliced
• 1/4 cup cooking sherry
• 4 garlic cloves, minced
• 1/4 teaspoon dried dill or 1 teaspoon fresh dill
• 1 tablespoon kosher salt
• 1 1/2 teaspoons white pepper
• 8 cups water
• olive oil

assembly:

• in a medium stock pot/ soup pan over medium heat add a few turns of olive oil to pan
• add onion & green pepper - cooking until onion is translucent (turn heat down if onion begins to brown)
• add carrots & potatoes - cook for approximately 1 minute stirring to avoid sticking
• add sherry & cook until reduced by half
• add garlic, dill, salt & white pepper - stir
• in goes the split peas and water
• cover pot leaving a small opening for steam to escape
• bring to a boil over medium/high heat
• once to a boil, reduce heat to low and simmer, stirring occasionally for approximately 1 - 1 1/2 hours or until peas have completely broken down

this soup freezes well and is even better the next day - best enjoy with crusty bread and a sprinkling of chopped fresh dill.

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