On a cold fall day, go for split pea soup to bring back the warmth.
Oh, it’s a chilly one today! The wind is just whipping around the trees outside my window making me ever so grateful for the warmth of my living room!
As I mentioned to you last month, I love the fall. I especially love fall flavours when they come in the form of soup. Soup is my absolute favourite thing to eat. When the weather starts to cool down I crave it like nothing else. So today I’m sharing with you one of my go-to soup recipes – Split Pea Soup!
Fun staceygreenliving fact: One summer my family and I were driving home to Toronto after visiting our cousins in Thunder Bay when my sister started to feel sick. I remember my dad pulling over onto the side of the highway, either side lined with cliffs of pink Canadian Shield, and my mom grabbing my sister a plastic bag to throw up in. She had eaten pea soup. And it had not agreed with her. She threw up for about 20 minutes, we got back in the car and left the plastic bag on the side of the road. Ahhh, memories.
You would think that would be enough to make me never want pea soup again but no, this split pea soup is still one of my top 3 favs to this day.
In a large stock pot on medium heat, add your olive oil and let it heat up for about a minute. Next, throw in your carrots, celery and onion.
Saute your veggies in the olive oil until the onion begins to caramelize and the carrots and celery get soft. Be patient here, this can take 15-20 minutes but it builds a ton of rich flavour for the soup and is so worth the time.
Next, add in your stock, peas and herbs and bring to a boil.
Once you reach a boil turn the heat down to low and let simmer for about an hour until the peas start to break down into that delicious mush that we all love.
Remove the bay leaves, serve your piping split pea soup with a piece of warm sourdough bread and enjoy!!
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