Split pea soup
Split pea soup is definitely a fall or winter soup – it’s filling, hearty and delicious. It’s a kind of soup that you are just dreaming about when coming back home after a long, cold day. Its warming flavor will surely bring your good mood back! :)
Here are all ingredients you’ll need for this great soup:
- 15 oz. dried yellow split peas
- 10 oz. sausage – half-slices
- 1 big onion – diced
- 2 cloves of garlic – chopped
- 2 medium carrots – grated
- 1 parsley root – grated
- 3 potatoes – diced
- 1 bouillon cube
- 3 dried bay leaves
- 3 dried Jamaica peppers
- 1 tbsp. dried marjoram
- salt and pepper
Wash dried split peas on a strainer with current cold water. Put them into a big pot and pour 130 fl. oz. of hot water into it – leave it like this for two hours to make it soften.
In the meantime dice onion and chop garlic cloves. Simmer it on a hot frying pan with 1,5 tbsp. of oil. Half-slice sausage and add it to onion – fry everything until brown, add pinch of salt and pepper.
Peel carrot and parsley root (I recommend using a peeler instead of knife – material losses are much less then ;)) Grate them using a coarse mesh grater. Peel potatoes and dice.
After two hours of peas softening in water heat it (keep it in the same water!), add bay leaves, Jamaica peppers, 1 tsp. of salt and bouillon cube – boil it for 25 minutes. Stir it occasionally in case peas stick to the bottom of the pot. After that time add prepared vegetables – carrot, parsley and potatoes – boil for another 15 minutes. At the end add fried onion with sausage and boil for last 15 minutes.
5 minutes before the end of boiling add dried marjoram and pinch of pepper. Try the soup to see if its requires more salt or pepper ;)
Consistency of the soup should be creamy with not many peas visible :) If you consider it to be too thick, you can always add some water more.