Potato Soup with Split Green Peas

Page 98

Cuisine: Italian | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

Humble ingredients - potatoes, (yellow) split peas, caramelized onions - come together to make a tasty and satisfying soup.

Peeled, diced potatoes were simmered in stock (I used vegetable so vegetarian daughter could eat it) with split peas until tender. The author doesn't give any indication of how long this might take. After 30 minutes, the potatoes were very soft and the peas still had texture...just the way I like them.

You're instructed to put this mixture through a food mill; I used a hand-held stick blender to puree half the soup only. More stock, browned onions, and Parmesan cheese were added and heated through and the soup was ready to serve. Marcella suggests a fried crouton garnish, which I omitted as I was serving this with sandwiches.

This may not be the most flavourful split pea soup I've ever made, but it was definitely the easiest and quite delicious considering what little effort it took.

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