Cookbook Countdown -- Potage de Guisantes Barcelona
Spanish-Style split pea soup
This will be Cookbook #70!
on my slow, very slow, countdown of my own
personal cookbook shelf.
I will be linking up to
(I know it's not Wednesday---but her linky is still open---and I love her blog. so--sue me)
(don't really sue me please)
As well as Souper Sundays at
Because... IT IS SOUP after-all!!
I love split pea soup.
I especially love the smokey flavor from the ham or ham hocks it cooks with, but this soup from the Dairy Hollow House Soup and Bread, has a pea soup made with no meat.
Perfect for vegetarians OR anyone who wants a good soup!
I loved the addition of caramelized onions and tomatoes.
I have to confess here, that I pureed them also, but I wasn't supposed to (note to self: read directions carefully).
The taste was still great, but I am anxiously awaiting until enough time has passed where I can make it again and have little chunks of onions and tomatoes in each spoonful.
I also love the addition to spinach to any soup.
I took the photos the 2nd day and the soup did thicken quite a bit so I added a dash of cream, but if you used vegetable stock this would be completely vegetarian.
Take out the smokey ham flavor, but add the caramelized onions?
It's a trade off that works for us!
I have had this cookbook on my shelf for quite some time, but have not pulled it out in---well---quite some time.
It's a great winter time cookbook to use.
I've not seen one bad review-- just a lot of praise for good soups and good breads.
Spanish Style Split Pea Soup
Pam Cooking Spray
2 cups dried split peas
2 quarts any well-flavored vegetable stock
1 large onion sliced
2 carrots, scrubbed and sliced
5 cloves garlic, peeled
2 bay leaves
1 box (10 oz ) frozen spinach, thawed
salt to taste
1/4 cup olive oil
3 onions, chopped
6 fresh tomatoes, chopped
2 T chopped fresh basil leaves or 2 t dried
2 T minced fresh parsley
freshly ground pepper to taste
1. spray a large soup pot with Pam and in it combine the stock, split peas, sliced onion, carrots, 2 cloves of garlic and the bay leaves. Bring to a boil, then turn down the heat to low, and simmer, partially covered, 1 hour. Add the spinach and season with salt (at least 1 tsp). Continue to simmer another 30 minutes. Let cool slightly and remove the bay leaves, then puree the soup in a food processor.
2. Meanwhile in a 10-inch skillet heat the oil over medium heat. Add the chopped onion and saute until they start to soften.
Turn down the heat to medium-low and continue to saute until the onions are wilted, another 6-8 minutes. Turn down the heat further to very low and cook, stirring often, until the onions are caramelized, about 10 minutes more. (watch so they don't burn)
3. Add the tomatoes to the onions, increase the heat to med-low and cook down until very thick, reducing the heat as the liquid evaporates. Remove from heat and put in the three remaining 3 cloves of garlic thru a garlic press and add to the tomato mixture. Stir in the fresh herbs and plenty of freshly ground pepper.
4. Stir in the tomato-onion mixture into the pea puree and heat through. Serve at once, garnished with additional parsley or let stand overnight and reheat the next day.