Chilly jacket weather here now. Time for hot soup.
1 cup dry split pea soup
3 cups water
One could use stock but I like less salt and am doing the option with more ingredients that will bring more flavor in.
Bring to a boil and then cook for 45 minutes to 1 hour, covered on low, until very soft. (The older and dryer the split peas, the longer the cooking).
Half way though cooking add a 1/4 cup (prewashed, presoaked) basmati rice and quartered onion, 2-3 chopped carrots.
You can top with croutons or Paris toasts.
It can be left rough as a sort of stew or pureed in the food processor with a bit of vegetable stock for a more smooth treatment.
Hi from Michele’s….
What a neat blog you have here and that soup looks very yummy! Just need some cooler air here in Florida and it would be perfect.
Man, ‘o man, Pearl. You need to warn people if you’re going to be showing naked eviserated peas on here. I had a “Linda Blair” moment when I saw that pea soup color. She was kinda cute back in the Exorcist days so I guess it wasn’t all bad. But peas? I dunno, Pearl.
Michele sent me to look upon your works and wonder!
Soup is great any time of year, Pearl, and that looks so good. However, the high here today will be 87 - so it isn’t really soup time yet! Michele sent me.