Country Pea Soup with Rosemarycomments (9) January 22nd, 2010
1-1/2 pounds split peas
1 rosemary sprig
1 bay leaf
2 to 3 tablespoons olive oil
2 carrots, diced
1 large potato, diced
3 stalks celery, diced
1 small onion, diced
1 teaspoon salt
4 to 5 garlic cloves, minced
2 tablespoons minced fresh rosemary or 2 teaspoons dried crumbled rosemary
Both kids and adults love this simple, hearty soup. Sometimes I use 1 or 2 parsnips in with the root vegetables. This soup is a good one to make ahead; I often do this in a crockpot—start it in the morning—and it is ready by late afternoon; I stir it every now and then, when i walk by.
Excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger (Interweave Press, 1991).
Wash the peas well until they no longer foam, then sort through them. Add the peas to large soup pot and cover them with 2 inches of water. Add the rosemary sprig and bay leaf. Cover and bring to a boil, reduce the heat, and simmer for 20 minutes.
Sauté the vegetables in the olive oil for 10 minutes. Add them to the peas with the salt, garlic, and rosemary. Cook the soup over low heat for about 25 minutes, or until the peas are done, stirring occasionally. Adjust the seasoning with salt and serve hot. If the soup gets too thick just add a little more water.
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posted in: herbs, peas, rosemary, soup