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Monday, November 14, 2011

Split Pea Soup

I made this split pea soup last night to eat for lunch this week, and it turned out MUCH better than I expected. No to toot my own horn or anything, but this 2-point WW soup is fucking delicious! It's taking every ounce of self restraint I have in me not to go back for seconds, since I'm working from home today.

Split Pea Soup

16 oz dry split peas (with dry beans in bean/rice aisle)
2 carrots
4 stalks of celery
1 yellow cooking onion
7 cloves garlic
8 cups chicken stock
1 Tbsp dried thyme
¾ Tbsp dried marjoram
2 bay leaves
Salt and pepper to taste

Rinse and sort peas (make sure no stones are in with them), and set aside.

Chop all vegetables, including onion and garlic. Bring ¼ cup chicken stock to a boil in a large lidded stock pot. Add onion and garlic. Sautee while stirring for 5 minutes.

Add another 1.5 cup stock, remaining vegetables, 2 bay leaves, salt and pepper, and cook on high, sautéing vegetables until soft (about another 5-7 minutes).

Add remaining stock and dry peas. Add marjoram and thyme. Bring to a roaring boil, stir, cover pot with lid and reduce heat to low. Simmer on low with lid on pot (no stirring! No lifting the lid!) for 40 minutes or until peas are tender.

Turn off heat, remove and discard bay leaves, and puree as much of the soup as you’d like (I use a stick blender and puree about ½ to ¾ of the soup, leaving some chunks of vegetables remaining).

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