Ingredients and Weight:
- Dried split peas: 1 pound (454g)
- Vegetable broth: 6 cups (1.4 liters)
- Yellow onion: 1 medium (about 8 ounces/226g)
- Carrots: 2 medium (about 10 ounces/283g)
- Celery: 2 ribs (about 8 ounces/226g)
- Garlic: 3 cloves (about 10g)
- Dried rosemary: 1 tablespoon (5g)
- Olive oil: 2 tablespoons (30ml)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the split peas and sort out any debris.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic to the pot and cook until softened, about 5-7 minutes.
- Add the dried split peas and rosemary to the pot and stir well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 60-90 minutes, or until the split peas are tender.
- Puree the soup with an immersion blender or in a regular blender.
- Season with salt and pepper to taste and serve hot.
Nutritional Information:
- Calories: 200 per cup
- Protein: 10g
- Carbohydrates: 35g
- Fat: 5g
- Fiber: 8g
Dish Characteristics:
- Creamy and flavorful
- Rustic and comforting
- Well-balanced flavors of rosemary and vegetables
User Comments:
- "This soup is a must-try! The perfect blend of flavors and textures."
- "I love the subtle hint of rosemary. It adds a touch of sophistication."
- "This soup is perfect for a cold winter night. It's hearty and satisfying."
- "The puree option makes it incredibly smooth and elegant."
- "I highly recommend adding some crusty bread to the side for dipping."
Special Precautions and Tips:
- Soak the split peas overnight for shorter cooking time.
- Add a pinch of cayenne pepper for a slightly spicy kick.
- For a richer flavor, add a ham bone or smoked sausage during cooking.
- If the soup becomes too thick, add more vegetable broth or water as needed.
