Pea soup

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 6

This pea soup is made with green split peas, which cook faster than yellow ones, don't require soaking, and impart a lovely light green hue, not to mention a stunning flavor. First, sauté the onions with spices in a saucepan, then add the carrots, potatoes, and peas, and pour in the chicken broth. Simmer the soup until the peas are tender, and the soup will be thick and rich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup red potatoes, diced into medium cubes, with skins on (3 small tubers)
450 g split green peas
1 cup chopped onion
2 cloves garlic, crushed
1/8 cup olive oil
0.5 tsp dried oregano
1-0.5 tsp coarse salt
1 teaspoon ground black pepper
2 cups carrots, cut into medium cubes (3-4 carrots)
8 cups chicken broth or water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red potatoes, carrot, peas, black pepper, oregano

Cooking the dish according to the recipe:

In a 4-quart saucepan, sauté the onion, garlic, and oregano in olive oil over medium heat until the onion is translucent, 10-15 minutes. Season with salt and pepper. Add the carrots, potatoes, 8 ounces (220 g) of peas, and chicken broth.
Bring to a boil, then simmer, uncovered, for 40 minutes. Skim off any foam during cooking.

Add the remaining peas and continue to simmer for another 40 minutes, or until all the peas are tender. Stir the soup frequently to prevent the vegetables from sticking to the bottom. Season with salt and pepper to taste. Serve hot.

Categories:

recipe / Dinner / Soups / Vegetable soups / Ina Garten / The Barefoot Countess

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