Christina Sulmona of the Emery Village BIA rocks Split Pea Soup
INGREDIENTS
2 cups/480 ml dried split peas
12 cups/2.9 L water
4 bay leaves
Sea salt
1 Tbsp/15 ml extra virgin olive oil
1 large yellow onion, peeled and chopped
4 ribs celery, trimmed and chopped
3 thick carrots, peeled and chopped
2 cups/480 ml low sodium chicken or vegetable broth (gluten free if necessary)
6 cups/1.4 L water
1 tsp/5 ml fresh thyme, chopped
1 1/2 cups/360 ml cubed roasted turkey breast (if vegetarian, remove turkey breast
PREPARATION:
1) Put dried peas in large saucepan and cover with 12 cups/ 2.9 L of water. Add 2 bay leaves and sea salt and bring to a boil. Let cook on meduim heat for 10 minutes. Drain and set aside.
2) In a Dutch oven, place olive oil and heat over medium heat. Add onion, celery and carrots. Saute for 8 minutes until onion begins to turn translucent.
3) Add chicken broth or preferred cooking liquid and 6 cups / 1.4 L water. Add 2 more bay leaves, peas, and thyme and bring to a boil. Add roasted turkey breast. Reduce heat and cover. Let simmer for an hour. The peas need to be soft. Check the pot now and then, since the peas have a tendency to settle to the bottom and burn. You’ll have to break them up by stirring them.
4) Remove the bay leaves and season with sea salt and fresh ground black pepper. Serve hot!
Servings: 10
Prep time: 20min
Total cook time: 1hr 30min