Ashkenazi split pea soup

Ashkenazi split pea soup

Erbsensuppe

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This warming winter soup is usually served with rye bread on the side.

Ingredients

Quantity Ingredient
200g green split peas
4 tablespoons butter
1 medium onion, chopped
1 small leek, including the green part, thinly sliced
1 carrot, peeled and thinly sliced
1 medium potato, peeled and diced
1 parsnip, peeled and diced
1 litre hot water
salt
freshly ground black pepper
extra virgin olive oil, for drizzling

Method

  1. Soak the split peas for 2 hours, then drain.
  2. Melt half of the butter in a large saucepan and cook the onion and leek over a moderate heat until they are softened. Add the carrot, potato, parsnip, split peas and the hot water and bring to the boil. Cover and simmer for 1 1/2 hours or until the split peas are tender. Force the soup through a sieve or puree in a blender.
  3. Return the soup to the pan and heat thoroughly, adding a little more water if the soup seems too thick. Stir in the remaining butter and season with salt and pepper. Serve hot, drizzled with olive oil.
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