Everyone knows I love soup, even on a hot summer day I can order or make a big pot of soup. I don’t need an excuse to make a pot and with all the rain we are experiencing in California, it’s given me an opportunity to explore new soups like this soup for Split Pea Soup with Rosemary.
A good cup or bowl of split pea soup screams home to me, even though I was not raised eating split pea soup. Split pea is usually a thick soup, no texture and most of the time I find it to have ham as the ham compliments the split pea.
This recipe for split pea soup does not have any meat…say what?? Yes I went there, no meat! I found using farrow was a great substitute and provided a nice texture to the soup. I also used rosemary as I wanted a more “earthly” flavor.
I started with a mirapex (chopped carrots, celery and onions) and cooked them for 5-7 minutes
I used one spring of rosemary
While the mirapex was cooking I chopped the rosemary
Added the chopped rosemary to the cooked vegetables
Rinsed my split peas and farrow
Added the split pea/farrow to the cooked vegetables, added some vegetable broth, covered and let it cook for about an hour. This is what it looked like after an hour of cooking. As you can see the split peas were not cooked all the way
Cover and let it cook for an additional 20 minutes…perfect! Serve hot, I drizzled some olive oil on top as I like how it looks, this is optional
If you are looking for a non-traditional split pea soup, try my recipe using rosemary and only vegetables. This is a great hearty soup with texture and a woody, down to earthy flavor from the rosemary. This soup freezes great and served up with some cornbread, is a meal. Because I used farrow this is not a gluten free recipe, if you are looking to keep it gluten free/vegetarian, omit the farrow.
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Thank you again ~ Patty Limatola-Tanenbaum