Split Pea Soup--Andersen's Original Recipe
This is the recipe off the bag. I've made it many times, and it's always a hit. And, by the way, the stuff by the same name that they sell in cans can't compare in taste to this homemade recipe.
2 qtsoft water (i have always just used whatever came out of my tap)
2 csplit peas (a 14-16 oz. bag)
1branch of celery, chopped
1large carrot, chopped
1 smallonion, chopped
1 clovegarlic, minced
1/4 tspthyme, ground
1 pinchcayenne pepper
1/4 tspblack pepper
How to Make Split Pea Soup--Andersen's Original Recipe
- I usually use a 28-ounce package of peas and double the rest of the ingredients. A single recipe isn't quite enough for a family of two adults and two children, or to have enough for a second meal for two adults.
- Combine all ingredients in a large pot and boil hard for 20 minutes, then slowly until peas are tender. (The 50-minute cooking time is approximate. After the 20 minutes of "hard boil," I reduce the heat to a simmer and cook until the peas mash easily.)
- Strain through a fine sieve. (I use my food processor. Don't forget to remove the bay leaf!)
- Reheat to the boiling point.
- I ladle the soup into bowls and sprinkle it with a bit of paprika or Parmesan and a few croutons.
I never add ham or anything to this recipe because I love Andersen's flavor. I sometimes make a different split pea soup with ham that I don't puree--I leave it kind of chunky with the peas adding texture. It just depends upon what I'm in the mood for. :)