The days are now starting to get colder. The mornings are crisp but the sun warms up the day a little. In the evenings it's nice to curl up on the couch with Hubby and my babies to keep warm. Even better, on the couch with my family AND eating a nice bowl of hot soup.
I've never had split pea soup before but I thought I'd give it a go. I'm glad I did. I love the texture of this soup. It's thick and has different layers of textures. I've cooked split peas before. I've made Indian Chana Dahl. That dish made me realise that I do like to eat split peas.
I made garlic croutons to accompany the soup to add another layer to it. It's quick and very tasty. I used a light rye bread and quickly fried it in butter with garlic and parlsey till crunchy.
- Olive oil
- 2 onions, chopped
- pinch salt
- 2 cups dried split peas, rinsed and drained thoroughly
- 5 cups of water
- 1 tbl vegetable stock cube
- juice of 1/2 lemon
- Pinch paprika
- Olive oil
- garlic croutons
- In a pot, pour in olive oil and saute the onions still soft. Add salt.
- Add the split peas and water and stock cube.
- Simmer for 25-30 minutes or until the peas are cooked through
- Ladle 1/2 cup full of the peas into a bowl and set aside.
- Using a stab mixer or blender, puree the pea mixture till smooth
- Add the reserved pea mixture and lemon juice.
- If soup is too thick, add a little more water.
- To serve, ladle into a bowl. Drizzle with olive oil and add croûtons.
- Lightly sprinkle a pinch of paprika.