CHEF JEFF — ONE BYTE AT A TIME: Split Pea SoupThis dish has just the right consistency — neither too thick nor too thin.
By: Herald Staff Report,
This dish has just the right consistency — neither too thick nor too thin.
Split Pea Soup
1 onion, chopped
3 carrots, peeled, chopped
2 ribs celery, chopped
¼ head cabbage (½ pound), chopped
2 cloves garlic, chopped
½ teaspoon dry oregano
3 quarts vegetable broth
2½ cups dried green or yellow split peas
2 teaspoons kosher salt
½ teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste
In 6-quart heavy-bottomed pot, combine onion, carrots, celery, cabbage, garlic, oregano, broth. Bring to boil. Reduce heat, cover loosely, simmer until vegetables are tender. Stir in peas, bring back to simmer. Cover loosely, continue to cook, stirring occasionally, until peas soften, start to break down, about 1½ hours, thickening soup. Add additional water if needed to thin the soup. Season with salt, white pepper, Worcestershire sauce. Simmer a few more minutes to marry flavors. Taste, season as desired.
Yield: Serves 12.
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