A First for Laura, the Lunch Bunch Leader
FEB28
Split Pea Sees the Light of Day
Laura caught the Lunch Bunch off guard, her email read about Tuesday’s Split Pea Soup read:
I have never had split pea soup.
Ever in my life.
I LOVE IT!
“Split Pea Soup? Come on, Laura,” Charlie thought. He continued, “Wow, where did you go to public school? It was a staple when/where I went (Rutland, Vt).
“This would be really tasty with a ham bone in it…..”
And so concluded our journey into the INVENTIVE VEGETARIAN’S RECIPE FOR SPLIT PEA SOUP. I’d been reading her blog post from early January, and it immediately made me think of the Lunch Bunch.
Happily, Laura, our LB captain was a split pea virgin. I’d had so many memories of Split Pea Soup from life in California, where ANDERSEN’S SPLIT PEA SOUP has been an institution since…what? 1924?
The Inventive Vegetarian took out the ham, and put in the vegetarian. It was a big hit! The Inventive Vegetarian’s Split Pea Soup has found a home with the Lunch Bunch. And we have discovered the key to offsetting the legume’s chalkiness…lemon! A nice 1/8th of a slice of lemon and you’re golden.
Split Pea Soup
Serves 6-8
Serves 6-8
Split Pea Soup from the Inventive Vegetarian
Ingredients
2.5 c dried split peas (1 pound), rinsed and picked over
10 c vegetable stock, water, or a mix
2 t olive oil
1 large onion, diced
2 c of thinly sliced carrots
2 c thinly sliced celery
2 bay leafs
1 T dried oregano
1 fistful of parsley, chopped
1/2 lemon Juiced
Salt and pepper to taste
2.5 c dried split peas (1 pound), rinsed and picked over
10 c vegetable stock, water, or a mix
2 t olive oil
1 large onion, diced
2 c of thinly sliced carrots
2 c thinly sliced celery
2 bay leafs
1 T dried oregano
1 fistful of parsley, chopped
1/2 lemon Juiced
Salt and pepper to taste
Croutons (optional, to garnish)
Directions
1. Heat olive oil in a soup pot over medium heat. When it’s hot, add the onions and sauté for a few minutes until they soften and begin to sweat. Add the garlic and sauté for another minute.
1. Heat olive oil in a soup pot over medium heat. When it’s hot, add the onions and sauté for a few minutes until they soften and begin to sweat. Add the garlic and sauté for another minute.
2. Add the carrots, celery, peas, water/stock and herbs to the pot and bring to a boil. Reduce to a simmer, and, stirring occasionally let the soup go for 60-90 minutes, partially covered.
3. Add the lemon juice and salt and pepper to taste. Allow the soup to simmer for another few minutes, then remove the bay leaves and ladle into bowls. Top with croutons if you want and serve hot.
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