The Barefoot Contessa Cookbook
Parker's Split Pea Soup
Page 73
| Course Type: Soups and Stews
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Recipe Reviews
kateq from annapolis, md
I've made this twice now, once with homemade, salt free chicken stock and once with roasted vegetable stock Both versions were delicious. I love the oregano and the sweetness of the carrots. I also think the potatoes add a nice richness--though I did peel mine, as I find that potato peels in soup make for a muddy sort of effect. I liked cooking the peas in two stages--the texture was excellent. This freezes beautifully and just needs a touch of liquid (water with a spot of wine) to achieve a good thickness when reheating the soup.
bhnyc from New York, NY
This is very good but it is also very thick. We served it at a Thanksgiving meal, and I could barely eat anything after it! It's a meal in itself. Would be great, not as a first course, but as the main with some crusty bread.
Great Soup!!!!
This is an excellent vegetarian split pea soup, when made with a non meat, vegetarian soup base instead of the chicken stock.
I usually make only half of the recipe and use a one pound bag of split peas( instead of 2) and halve all the other ingredients as well. I am a sloppy cook so I don't saute the vegetables separately but add the onions, garlic etc to the pot after the peas have cooked a while. I find the seasoning of this soup to be very good-the black pepper, coarse salt and oregano plus the vegetables, all add a great flavor. For the non meat soup base I use OSEM Chicken Soup Base ,but I am sure there are others to choose from ,too. I usually use 2 level Tablespoons of this soup base ( for half the recipe!) added to the water instead of the real chicken broth or just plain water.
If you are watching your salt intake, You can add less salt- especially if you use a salty soup base, like Osem. I highly recommend this soup!
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