Spicy Split Pea and Potato Soup with Homemade Crusty Ciabatta Bread! |
I know Spring is here and the weather is getting warmer but I could not tell her no. . . mainly because I knew she was right. Soup sounded good - really good. She likes Panera Bread's Broccoli Cheddar soup so I knew I was going to make a Broccoli Cheddar for her but I also wanted to do something different. I had bought a bag of split peas at Aldi a couple of weeks ago and every time I open the cabinet, they say "make something with us!" Just kidding the food doesn't really talk to me. Anyway here is what I came up with. I have to say this is one of the best soups I have ever made. I hope you try it for yourself. Afiyet Olsun!
Spicy Split Pea and Potato Soup
Ingredients
- 1 Red Onion, chopped
- 4 Tablespoons Olive Oil
- 1/2 Cup Carrots, chopped
- 1 Cup Split peas
- 3 Red Potatoes, small
- 1/4 Cup Rice
- 2 Teaspoons Salt
- 1 Tablespoon Dried Mint
- 1 Teaspoon Dried Parsley
- 2 Teaspoons Crushed Red Pepper
- 2 Quarts Water, more are less to reach desired thickness
- Lemon Wedges To Serve, Optional
- Place the peas and rice in a small bowl and cover with warm water.
- In a large stock pot, saute the chopped onions in the olive oil until translucent.
- Add the chopped carrots and saute 2-3 minutes.
- Drain the peas and rice and add to the stock pot.
- Add the 2 quarts water and cook on high until peas are tender.
- Working in small batches, ladle the soup into a blender and blend until smooth. You could also use an immersion blender.
- If using the blender method, you will need to pour the blended soup into another stockpot or a mixing bowl until all the soup has been blended.
- Once all the soup has been blended, add the cubed potatoes and cook until potatoes are tender.
- Lower heat and add the salt, mint, parsley and crushed red pepper.
- Serve with a nice crusty bread and a squeeze of lemon. Afiyet olsun!
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