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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