Soup: Split Pea - meat

Posted by : Ruth Heiges

I always have pea soup with latkes, but I have the latter 
either plain or with applesauce, so my pea soup is made with
bones (and for the smoky dimension, I cut in some nice
garlicky salami during the last hour of cooking).

Split-Pea Soup for Hannuka 
 
1 lb split peas
4-6 carrots, cut in chunks
1 medium onion
beef-flavored soup powder or bouillon cubes
1-2 cloves garlic, crushed (or garlic powder)
2 teaspoons olive oil (see below)
salt and pepper to taste

That would probably need 1-1/2 to 2 hours cooking time on a
very low simmer. (When using bones, I cook for three hours.)
You have the option of running the carrots through a blender
or processor and mixing the puree into the soup. 

About the olive oil: I learned from my brother that adding
it about 15 minutes before you expect the cooking to be done
has the effect of MSG, in that it enhances or perks up other
flavors, without imparting its own. I use it in stews, soups
of this sort, spaghetti sauce, and the like.

I've found that garlic does a lot to enhance the flavor of
pea soup, so I usually serve it with croutons which have
been prepared with garlic (fry mashed garlic in olive oil;
add bread cubes; fry until browned on all sides). Hmmmmm ...
it could be cool to cut bread into dreidel shapes with 
a cookie cutter and prepare as croutons.

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