The Best Split Pea Soup Ever

Now that I am back in a real kitchen, all I can think about is cooking.  Which means trips to the farmers markets, Whole Foods expeditions and for some reason, lots of Zen coffee. 

I conjured up this batch of split pea soup yesterday that was literally mind-blowing. I just could not get past the flavor of it at all.  And, it was so simple - 2 cups of yellow split peas, 2 carrots, 2 celery, 1 onion all put in about 6 cups of water and cooked for aboout 90 minutes.  A little basil went in, and some salt and pepper, but that's it - and NO butter or oil, which for me is a miracle.  I then topped it with some crunched up flax seed soy tortilla chips, some Fage Greek yogurt and some chopped avocado.  I slurped down bowl after bowl, just staring into space and soooooo happy. 

Uncomplicated happiness is hard to come by and I always manage to find it in a bowl of homemade soup.

Comments

[Roberta]

I made a lentil soup, very similar, just lentils, water, salt, pepper, a little garlic and cumin, cook for about 2 hours (should be like a thin porridge consistency) and serve with toasted pita (or pita chips) and a lemon wedge to squeeze over it....I guess it's an arabic recipe but I got it from my cousin over the phone. Bliss has never been so easy! I make a big vat of it and then freeze portions to take to work later.....voila!

[Juicy]

Did you soak the peas first?

Also, a squeeze of lemon or lime juice will brighten in up a bit. As far as I am concerned, few meals are complete without a bit of lemon juice! ;-)