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Split Pea and Potato Soup

By: Sunset magazine  
"Freshly baked croutons top this simple but hearty soup, made with split peas and potatoes. This satisfying soup comes from Joe Race of Seattle."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 75 people have saved this

Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (6 ounce) onion
  • 3/4 cup dried green or yellow split peas
  • 2 (8 ounce) potatoes
  • 2 teaspoons olive oil
  • 4 1/3 cups vegetable broth or fat-skimmed beef broth
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, peeled and minced
  • 1 1/2 cups 1/2-inch cubes French bread
  • Salt and hot sauce

Directions

  1. Peel and chop onion. Sort peas for debris; discard debris and rinse peas. Peel potatoes and cut into 1-inch chunks.
  2. In a 3- to 4-quart pan over medium-high heat, stir 1 teaspoon oil and the onion until onion is limp, about 5 minutes. Add peas, potatoes, and broth. Bring to a boil, cover pan, reduce heat, and simmer until potatoes and peas are tender to bite, 20 to 30 minutes.
  3. Meanwhile, in a 9- or 10-inch-wide pan, mix remaining 1 teaspoon oil with pepper, garlic, and bread cubes.
  4. Bake bread mixture in a 375 degrees oven until crisp and lightly browned, 20 to 25 minutes (10 to 15 minutes in a convection oven).
  5. In a blender or food processor, whirl broth mixture, a portion at a time, until smooth. Return to pan. If soup is thicker than you like, thin with a little water. Add salt and hot sauce to taste. Stir over high heat until steaming. Ladle into soup bowls and garnish with croutons.

Footnotes

  • Reprinted with permission of Sunset® magazine. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 318 | Total Fat: 3.9g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2004 by PUNKGIRL 
With some changes made, this has become a favorite soup at my house. The first time I made it... MORE

 
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