I never realized how much I like split pea soup. And not just because it’s the easiest soup to make. Ever. Seriously. The. Easiest. Soup. Ever. Chopped onions optional. I really don’t even think I need to give you a recipe for this, because once you’ll read it, you’ll probably say, “That’s it?!” But when you make it, you might want to eat this soup a few times a week. Or not, but if you’re like me you’ll like the deliciousness paired with the yumminess, you’ll probably make it pretty often. Or, if you’re not like me and have endless time to cook dinner, you can try this soup anyway. Unless you don’t like soup. But who doesn’t like soup? Okay, fine. So that picture isn’t so appetizing looking. How can you make a green pile of mush look appetizing? Do you have a better picture of split pea soup? I should just take a picture of it every time I make it. Which is often. Because, you know, that screaming baby makes complicated meals a little more difficult.
So it has to simmer for a little while, but it’s still super easy. And if you have 45 minutes to just sit and wait for dinner to happen, or put the baby to sleep, you can make this. Mmmm…
Split Pea Soup:
Serves 2 (and can be multiplied to serve WAY more)
- 1 onion, chopped
- 1 cup split green peas, washed and picked over
- 3 cups chicken stock or veggie broth or water
- Salt and pepper
1. Saute the onions in a pot over medium heat, until translucent.
2. Raise heat to medium-high and put the split peas and stock and bring to a boil.
3. Turn to low, cover partially, and cook until the peas are soft, about 45 minutes
4. Blend with an immersion blender.
5. Serve it with grated cheese, croutons, toasted pine nuts, whatever you please…