Legume soups at my house are really popular in winter, and today I wanted to make a Split Pea Soup. First courses that my husband particularly loves; he would eat them every day and never get tired of them. And who can blame him? They are economical, hearty, and comforting. Especially on cold winter days, sitting in front of a dish like this, warm and steaming, lifts us up. I added onions, carrots, and celery to my soup, but you can enrich it with any vegetable or greens, and the result will always be a real delicacy.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Split Pea Soup
- 12 oz dried split peas
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 1/4 cup extra virgin olive oil
- as needed water
- as needed salt
- as needed pepper
- 10.5 oz spaghetti (broken)
What you need for Split Pea Soup
- 1 Pot
- 1 Wooden Spoon
- 1 Casserole
Preparation of Split Pea Soup
Wash the peas under running water and place them in a pot. Add enough hot water to cover the legumes by a couple of inches.
Cover and let cook over moderate heat, adding more hot water whenever the initial amount dries up.
When the peas are cooked, mix them, mashing them with a wooden spoon to make them creamy.
Clean and wash the vegetables and cut them into small pieces. Add some oil to a pan and let it heat up.
Stir with the wooden spoon to prevent them from sticking. At this point, add the pea mash.
Now it’s time for the water. Add enough to cook the pasta and leave it a bit brothy.
As soon as the water starts boiling, throw in the pasta and wait the necessary time to cook. Salt to taste.
Stir often to prevent sticking to the bottom. If, in the meantime, the water reduces, add a bit more, always hot.
Once the pasta is cooked, plate it and finish with freshly ground pepper and a drizzle of raw oil.
Enjoy your meal!
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