If you are wondering if split pea soup can be improved ask Rosemary, she has the answer. This delightful recipe by Carolyn Dille and Susan Belsinger is even better with the addition of smoked ham. Any pea soup improves in flavour when made in advance; thin it with a little water when reheating.
- 700g split peas, washed and sorted
- 1 large rosemary sprig
- 1 bay leaf, preferably fresh
- 2 medium carrots, diced
- 1 large potato, diced
- 3 celery stalks, diced
- 1 small onion, diced
- ¼ cup olive oil
- 1 tsp salt
- 3 cloves garlic, minced
- 2 Tbs fresh rosemary, chopped
- Place split peas in a large soup pot and cover them with 5cm of water.
- Add the rosemary sprig and bay leaf.
- Cover and bring to a boil, reduce the heat and simmer for 20 minutes.
- Sauté the vegetables in the olive oil for 10 minutes, and then add them to the peas with the salt garlic and rosemary.
- Cook the soup over low heat for about 25 minutes, or until the peas are done, stirring occasionally.
- Adjust the seasoning and serve hot.
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