Jewish - Split Pea Soup

Name: Jewish - Split Pea Soup
Total time: 6600 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large brown onion chopped; 1 large carrot peeled and cut into 1 cm cubes; 1 large salary/cut into 1 cm cubes; 2 bay leaves; tablespoon fresh thyme finely chopped (you can use dried the not as good); 6 cloves garlic finely chopped; 2 cups yellow split peas; 1 L chicken stock; quarter cup lemon juice; 1 little extra olive oil

Keith Vigon @cook_4574654

United Kingdom

Although peasouper is not particularly a Jewish dish, this I well remember from my grandmother who was originally from Russia, so that makes it Jewish for me :-)

Keith Vigon @cook_4574654

United Kingdom

Although peasouper is not particularly a Jewish dish, this I well remember from my grandmother who was originally from Russia, so that makes it Jewish for me :-)

Saved

Ingredients

110 mins

8 servings

2 tablespoonsolive oil
1large brown onion chopped
1large carrot peeled and cut into 1 cm cubes
1large salary/cut into 1 cm cubes
2bay leaves
tablespoonfresh thyme finely chopped (you can use dried the not as good)
6 clovesgarlic finely chopped
2 cupsyellow split peas
1 Lchicken stock
quarter cup lemon juice
1little extra olive oil

Saved

Steps

110 mins

1

Put the oil into a saucepan and heat over a medium heat, then add onions, carrots and celery and cook for 4 to 5 minutes or until starting to brown
2

Add the bay leaves, thyme and garlic, and cook for a further 1 to 2 minutesStirring the split peas, then add the chicken stock and 1 L of water.
3

Cook for about 1 hour 15 minutes or until the split peas and vegetables are soft stirring often during cooking to prevent the soup from sticking to the bottom of the pan. Skim any scum from the surface with the spoon dipped in ice water
4

Add a little extra water to suit becomes too thick
5

Remove from the heat and discard the Baileys stir in the lemon juice and season with salt and pepper
6

Drizzle with a little extra olive oil before serving