It is getting wintry weather-wise here in Montreal, perfect soup weather. Split pea soup is one of those super hearty, super healthy, easy to make meals that leaves you feeling perfectly satisfied on a chill evening.
This recipe is a version from the very famous Pea soup Andersen’s, a wonderful restaurant in California, just off hwy 101, north of Santa Barbara. Which goes to show pea soup is for any weather!
Serves 3-4
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1.5 l (2 pints) water
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1 c of Green Split Peas
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1 branch of celery, coarsely chopped
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1 carrot, chopped
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1 small onion, chopped
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1/4 tsp of ground thyme
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1 pinch of cayenne
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1 bay leaf
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Salt & pepper
In a pot put a splash of oil then fry the onions for a few minutes. Add all the rest of the ingredients and boil hard for 20 minutes, then slowly until the peas are tender. Strain through a fine sieve and reheat to serve.
You can easily make this pea and ham soup by adding a pork bone to the pot, or fry up a couple bacon rashers and add to the mix.
