Split Pea Soup

Today I want to share with you a a delicious and easy-to-do split pea soup recipe.

This recipe I adapted from Impraimis (kuking.net)


The quality of the split pea soup depends on the split peas and water you use. "Soft water helps the peas cook to a puree more quickly. The minerals in hard water prevent the peas from collapsing into a purée when cooked" (Tips for Cooking with Dried Peas - Best Cooking Pulses, Inc.). Important advice is not to add
salt at the beginning of cooking as it increases cooking time.


Inspirational Note :)
Now we will continue with the health benefits. "Dried peas... are a very good source of cholesterol-lowering fiber... They are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal... Dried peas also provide good to excellent amounts of four important minerals, two B-vitamins, and protein--all with virtually no fat... Dried peas also feature isoflavones (notably daidzein). Isoflavones are phytonutrients that can act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer" (Dried Peas - The George Mateljan Foundation).
Now if you want to try, let's get started!


Preparation: 1-2 hours (including soaking) / Cooking time: 40-50 min  / Serves: 3-4
We will need:
Split Pea: 1 cup
Carrot (medium): 1/2
Onion (medium): 1/4 
Potato (medium): 1
Olive Oil: 0.25 cup and a little more for sauteing.
Bay Leaf: 2
Black Peppercorns: to your taste (4-8)
Dill: 8-10 sprigs
Salt
The way to prepare it:

1. Pick over split peas to remove any debris or bad peas. Rinse them in cold water. Soak split peas for 1-2 hours in 3 cups of water changing the water several times. In many recipes you may find that split peas do not require  soaking because they are cooked for a relatively short time. However, soaking not only shortens the cooking time, it also makes them more digestible and less gas-forming. So it is up to you.

2. Put peas, peppercorns and bay leaves into a pan, pour water so as to slightly cover the peas. Bring it to boil and simmer for 20-30 minutes or until half ready.
3. You will need more boiled water for the soup, so bring to boil more water in another pan or kettle.

4. Peel and chop onion.
5. Peel and grate carrot.
6. Saute onion for 3-4 minutes using olive oil.
7. Add carrot and stir the mixture for additional 4-5 minutes.

8. When the peas are half-ready add carrot and onion mixture. Add olive oil. You may need to add more boiled water to the soup if no water remains with the peas. Keep in mind that the peas should be slightly covered by the water.
Simmer for 20-25 minutes more or until the peas are almost ready.

9. Peel and cube potato. Add it when the peas are almost ready. Now you can add more boiled water (about 2 cups) to obtain the desired soup consistency. Bring it to boil and simmer about 10 more minutes or until the potato is cooked.
10. Chop dill. Add dill and salt to the soup.
11.  Allow to sit for 5 minutes before ladling the split pea soup into the soup bowls.

ENJOY IT!