I had a productive day testing out bread recipes trying to come up with a good vehicle for my yummy sandwiches. I cannot believe I had such huge success with the Ciabatta bread. It was so yummy, crusty, chewy with a fluffy center. My daughter said “Oh, this would be so good with some soup”. The sandwich making got put on hold for the soup making. This Spicy Split Pea and Potato Soup is what I created.
I know Spring is here and the weather is getting warmer but I could not tell my daughter no. . . mainly because I knew she was right. Soup sounded good – really good. She likes Panera Bread’s Broccoli Cheddar soup so I knew I was going to make a Broccoli Cheddar for her but I also wanted to do something different. I had bought a bag of split peas at Aldi a couple of weeks ago and every time I open the cabinet, they say “make something with us!” Just kidding the food doesn’t really talk to me. Anyway here is what I came up with. I have to say this is one of the best soups I have ever made. I hope you try it for yourself. Afiyet Olsun!
- 1 Red Onion, chopped
- 4 Tablespoons Olive Oil
- ½ Cup Carrots, chopped
- 1 Cup Split peas
- 3 Red Potatoes, small
- ¼ Cup Rice
- 2 Teaspoons Salt
- 1 Tablespoon Dried Mint
- 1 Teaspoon Dried Parsley
- 2 Teaspoons Crushed Red Pepper
- 2 Quarts Water, more are less to reach desired thickness
- Lemon Wedges To Serve, Optional
- Place the peas and rice in a small bowl and cover with warm water.
- In a large stock pot, saute the chopped onions in the olive oil until translucent.
- Add the chopped carrots and saute 2-3 minutes.
- Drain the peas and rice and add to the stock pot.
- Add the 2 quarts water and cook on high until peas are tender.
- Working in small batches, ladle the soup into a blender and blend until smooth. You could also use an immersion blender.
- If using the blender method, you will need to pour the blended soup into another stockpot or a mixing bowl until all the soup has been blended.
- Once all the soup has been blended, add the cubed potatoes and cook until potatoes are tender.
- Lower heat and add the salt, mint, parsley and crushed red pepper.
- Serve with a nice crusty bread and a squeeze of le
