I should have kept my big mouth shut. After all that gloating about San Francisco summer arriving, it has been raining, raining, raining on and off for the last week. So, a warm bowl of soup seems more appropriate than a cold bowl of ice cream. This is Adam’s mom’s recipe for pea soup, and even though I didn’t grow up with it, it is just as comforting as if I had. This is the perfect kind of soup for “dunking.” You don’t even need a spoon– you can just eat it with a big chunk of sourdough bread. Well, more like several big chunks of bread. It’s thick, filling, and the strong taste of peas is somewhat offset by the thyme and rosemary that give it a a little something special.
Makes about 4 large bowls of soup
What you need:
vegetable oil for frying
1 onion; chopped
4 1/2 c chicken broth
3 1/2 c water
2 1/2 c dry split peas
1/2-1 tsp salt (your preference)
pepper to taste
1 tblsp of dried thyme
1 tblsp dried rosemary
1 sourdough baguette for dunking (optional if you’re gluten-free)
How to do it:
Heat up the oil in your pot over med-high heat. Once they turn slightly goldeny brown, add some salt, give it a quick stir and add your peas, broth, water, and herbs. Cover until it boils and then lift the lid slightly ajar for about 30 minutes. Use a blender or immersion blender to puree the soup. Serve with big chunks of sourdough bread, or toast some of them to make croutons. Can top with a little parmesan cheese, if you like. Enjoy!
my jerusalem kitchen 