Sunday, July 31, 2011
Split Pea Soup
This was my favorite recipe for pea soup even before I tweaked it to make it vegan. It originally came from my trusty Emeril cookbook, "Every Day's a Party." With substitutions for the milk and chicken broth, it works for everyone in the house and still tastes spectacular. That Emeril knows how to make them!
This is another super-easy preparation that allows you to dump everything into the pot then leave it and go do something else. The only thing you'll have to actually manipulate is a little bit of chopped onion...and the pot will easily serve the family for dinner with leftovers for lunch the next day. Very filling!
Split Pea Soup
8 cups vegetable broth (typically two packages)
1 large onion, chopped
2 - 4 cloves garlic, chopped (or 1 Tbsp minced garlic from a jar)
1 bag dried split peas
salt, pepper, red pepper flakes
1 bay leaf
1 cup rice milk (or similar)
1/2 tsp hot sauce
Cover the bottom of a large stock pot with about 1/4 inch vegetable broth. Soften the minced onion for about 3 - 5 minutes over medium heat. Add the garlic, peas, salt, pepper, red pepper flakes (all to taste -- I use about 1/2 tsp. each) and cook, stirring for one minute, just to moisten the peas. Dump the rest of the broth into the pot, add the bay leaf, and bring to a boil. Reduce heat to medium and simmer for 45 minutes, stirring occasionally.
Remove from heat and discard bay leaf. Add the milk and use a hand-held immersion blender to process the mixture until smooth. If you don't have a "boat motor," as Emeril calls it, puree the soup in a blender a little at a time. Add the hot sauce to taste and serve. (Note: Leave out rice milk for GAPS)
Shared with Share The Love at Very Merry Vintage Style and Simple Lives Thursday at GNOWFGLINS and Just Another Meatless Monday at Hey What's For Dinner Mom? and Monday Mania at The Healthy Home Economist.