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Home Recipes
Soup

Split Pea and Potato Soup

Wholesome split pea soup is a winter favorite. Add tender potatoes, and it's even more satisfying. Plus, it's a great make-ahead meal. A true win, win, win.

Ingredients :

    3 tablespoons unsalted butter

    1 large onion, finely chopped

    4 medium carrots (1 pound), cut into ½-inch rounds

    2 stalks celery, cut crosswise into ¼-inch pieces

    1 pound green split peas, rinsed and picked through
    2 quarts chicken stock
    1 bay leaf
    Salt and freshly ground pepper
    2 pounds Yukon gold potatoes, cut into ½-inch pieces

Direction :

    Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
    Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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