Broccoli and Split Pea Soup

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Finally Spring is here and you can feel the warmth in the air.  I still enjoy having soup now and then in the warm months but I like them light. This little creation came to me the other day.  I ran into a situation where I didn’t have any celery, so I figured I would use some broccoli instead.  The taste of these 2 main ingredients really worked out so well. It’s a must try soup. Enjoy!

Ingredients:

1 (16oz) Bag of Green Split Peas

2 Small crowns of Broccoli, chopped

7 Cups of Water

Salt & Black Peppercorn (to taste)

2 Carrots, chopped

1 Small Onion

3 Garlic Cloves, minced

3 Tablespoons of Extra Virgin Olive Oil

1 Tablespoon of unsalted butter

1/2 Cup of Heavy Cream (Optional)

1/2 Teaspoon of Cumin

1/4 Teaspoon of Coriander

Dash of Cayenne (optional)

Preparation:

Look through your peas and make sure there are no bad peas. Rinse and set aside. In a 4qt pot on medium heat add Oil and Butter. When butter is melted add onions and garlic. Cook for about 2 minutes or so.  Add peas, broccoli, carrots, cumin, coriander and cayenne. Stir let the veggies sweat out for about 5 to 6 minutes.  Start to add cups of water. bring to a boil and lower heat and cook for an 1hr 1/2.  Stir half way through. When done place soup in blender with heavy cream and blend until you have a nice smooth creamy consistency. Top with some red pepper garnish or whatever you would like.

Note: You don’t have to add the cream to this soup and you can also enjoy as is without the blending process.

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5 thoughts on “Broccoli and Split Pea Soup

  1. Got to say I’m the same-about eating soups even in the warmer months. Got some earthy lentils cooking up in the kitchen right now! Split pea and broccoli sounds interesting.love them both.

  2. This is nice!!! Can i tinker this recipe of yours? We live in the Philippines and we have this native bean called Mongo.. Mung Bean in China. Maybe it will work too? :)

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