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Pea Soup With Poblano Peppers and Potatoes
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Ingredients:
1 1/2 Cups Split Peas
6 Cups Water
3 Carrots
1 Onion
2 Tbs. Olive Oil
2 Cloves Garlic
1 Stalk Celery
1 Potato, russet
4 Cups Stock, vegetable or chicken
1/2 Cup Frozen Peas, optional
1/2 tsp. Rosemary, dry or fresh
1/2 tsp. Thyme, dry or fresh
1/2 tsp. Kosher Salt
2 Tbs. Lemon Juice
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Place split peas into a strainer.
Rinse peas clean with cold water.
Place six cups of water into a pan.
Add peas and bring water to a boil.
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As water comes to a boil a foam will rise to the top.
Use a small ladle to remove the foam.
Turn heat down to a simmer and cook the peas for about 40 minutes.
Taste a few peas to make sure that they are cooked soft.
While peas are cooking prepare the rest of the recipe.
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Roast and peel the poblano peppers.
To see how to roast the peppers see this recipe.
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Reserve peppers until needed.
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Place a pan on the stove over medium heat.
Add oil, onion and carrot.
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Gently cook and stir the vegetables.
It will take about 15 minutes to cook the onions and carrots.
After about 12 minutes add the chopped garlic and cook for a few more minutes.
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While vegetables are cooking:
Peel and dice the potato.
Rinse and dice the celery.
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When carrots and onions are cooked:
Add potatoes and celery to the pan.
Add rosemary and thyme to the pan.
Add stock to the pan.
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Bring liquid to a boil.
Turn heat down to a simmer.
Simmer soup for about half an hour.
Cook until potatoes are soft.
When potatoes are soft:
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Add half of the split peas and the split pea liquid to the pan.
Place the rest of the split pea and liquid into a blender.
Add poblano peppers to the blender and puree the peas and peppers together.
Add puree to the soup.
Add lemon juice to the soup.
Taste for salt and add if needed,
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Let the soup simmer for another five minutes.
The soup is ready to serve.
You will notice that this is not a very thick pea soup.
If you want a thicker soup add the peas to the blender with a cup or two of soup and puree.
Add puree to the soup and cook another few minutes.
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