Last night I tried Ellie Krieger’s recipe for Split Pea Soup, but cut the recipe in half to minimize leftovers (making 3 servings instead of 6). I used:
- 2 tsp olive oil
- 1/3 large onion, minced
- 1 clove garlic, minced
- 3 baby carrots, thinly sliced in rounds
- 1 rib celery, split lengthwise and then thinly sliced
- 1/2 cup dried green split peas
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 bay leaf
- 1/4 tsp freshly ground black pepper
In a medium sauce pan, lightly saute the onion. Add the garlic, carrots, and celery and cook for a few more minutes. Add the split peas, broth, water, bay leaf, and pepper. Bring to a boil, reduce the heat, and simmer for about an hour.
The soup hit the spot, but next time, I might puree half the soup to enhance the texture. Some diced ham also would add a nice salty note. (Krieger calls for salt in her recipe, but I wanted to taste the rest of the flavor palate before deciding whether to add it.) When I reheated a serving for lunch today, I topped it with some crispy bacon.