Split Peas Soup

1 pound dried split peas

3 tablespoons unsalted butter

1 cup onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup carrots, finely chopped

2 teaspoons garlic, minced

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

8 cups water

1 bay leaf

5 tablespoons fresh basil, chopped

2 teaspoons fresh thyme, chopped

Optional: I like to add a smoked turkey neck or a similar type.

 

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Place all ingredients in a pot, cover with water and bring to a boil.

Reduce heat and let simmer, stirring occasionally until the peas are tender about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove and discard the bay leaf.

Puree most of the soup in a food processor or a mixing stick.

Combine with the remaining of the soup.

Adjust the seasoning.

Freezes very well.

Note:

Most of the time I make this soup without any butter or oil

split peas.jpg