Recipe from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz, Artscroll/November 2016
From Daniella: After we devoured our second bowl of this delicious soup, my sister, Atara, refused to believe me when I explained how quick and easy it was to make.No preservatives, no sugar — this restaurant-quality pea soup is perfect for cozy winter dinners.
2 Tbsp olive oil
2 large onions, diced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced (about 2 tsp)
1 tsp turmeric
6-7 cups boiling water or vegetable broth
1½ cups dried green split peas, rinsed and drained
2 bay leaves
2 tsp kosher salt
freshly ground black pepper
¼ cup minced fresh dill
Heat oil in a large soup pot over medium-high heat. Add onions; sauté for 5 minutes, or until golden.
Add carrots, celery, garlic, and turmeric. Reduce heat to low; cook until the onions have caramelized,
8-10 minutes, stirring occasionally.
Add water, split peas, and bay leaves; bring to a boil. Reduce heat. Simmer, partially covered, for
about 2 hours, or until peas are tender. Stir occasionally. Add salt, pepper, and dill; simmer
10 minutes longer.
Remove and discard bay leaves. If soup is too thick, add a little water. Adjust seasonings to taste.
Split peas are packed with protein, fiber, iron, and B vitamins. It’s not necessary to soak them before cooking — quick rinse under running water and they are ready to go. Green or yellow split peas both work well in this recipe.
Variation: Add ½ cup pearl barley, rinsed and drained, at the beginning of Step 3. Add more liquid in Step 4 if soup becomes too thick.