My stepmother, Eva has been making this forever. it takes less than 10 minutes to throw together and a couple of hours to simmer. I make double batches so I can freeze it.
Directions for: Evas Split Pea Soup
Ingredients
1 lb(s) yellow split peas (green would work too, I just love the rich golden color)
1 medium onion, whole but peeled
12 cups Water or broth
3 stalks celery with leaves, cut in half
4 medium carrots, peeled and cut in half
2 small parsnips, peeled and cut in half
1 medium turnip, peeled and quartered
5 - 6 sprigs fresh dill (see note)
1 tsp kosher salt
Salt and pepper to taste
1 - 2 lb(s) flanken (beef short ribs), optional
2 large beef marrow bones or 1 large chicken, cut in 8 pieces and cleaned (optional)
Directions
1. if you are using meat, sear it first in a 5 quart Dutch oven with a little oil.
2. Add water or broth. if you are using chicken, rinse, remove excess fat and cut into 8 pieces. do not sear, just add to liquid (leaving about 3 from the top for vegetables). Add a couple of sprigs of dill and the whole onion to the soup.
3. Bring it to a boil and then reduce the heat to simmer (gentle bubbling) and cover. Occasionally skim the soup of fat and foam, and stir occasionally to loosen meat from bottom of the pot. Skimming usually takes 10-20 minutes until the soup is mostly clear. Discard the cooked dill and onion.
4. Add fresh dill and the rest of the ingredients. Simmer for 2 -3 hours.
5. Discard the celery, onion and dill. Puree carrots, parsnip and turnip in a blender if you have or else just mash them as you would potatoes and return them to the soup. the split peas tend to absorb lots of the liquid, so you might want to add some water before serving. Garnish with fresh dill.
Tips and Substitutions
Cook's Note:
To increase
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