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split pea soup from The Jewish Kitchen
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Split Pea Soup

Delicious and hardy, this soup will please your family and guests. The aroma of the herbs and seasonings give it and extra kick. Besides serving the soup in a bowl, put it in a pretty mug. Add a bread stick and sit back and relax while you are watching a special event on TV.
Course Lunch, Main Dish, Soup
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people

Ingredients

  • 1 6 oz. package of Manschewitz Split Pea with Seasoning Soup Mix also try with barley
  • 1 12 oz. package of dried green split peas Use only 4-5 ounces.
  • 8+ cups water
  • 1 large white potato cut in small chunks sweet potato can be subsituted
  • 2 medium - large carrots peeled and cut in small chunks
  • 1 medium onion cut in small chunks
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. pepper
  • 5 sprigs fresh parsley using string, tie the parsley and dill together.
  • 5 sprigs fresh dill

Instructions

  1. In a large pot boil 8 cups water. Add salt and pepper.
  2. In a bowl, put 4-5 ounces of split peas. Rinse split peas and then add water to cover them. Set aside.
  3. In a blender add a little water, place some of the veggies, (potato, carrot, and onion) and blend until smooth. This process will take several batches. Add some water with each batch that you process. Put in a bowl until all is processed.
  4. When water comes to a boil, add all the veggies. Drain the split peas and then add them to the pot. Add the package of soup mix. (Not the pack of the seasoning). Cover and cook on low heat for about 1-1/4 hours, stirring often to make sure veggies don't stick to the bottom of the pot.
  5. Add the seasoning from the package to the soup. Add parsley and dill. Cover and cook another 15 minutes. Check seasoning and adjust to your taste.
  6. Remove from heat. Remove the dill and parsley. Cool and then blend using a hand blender to desired texture. Serve and enjoy.