This was my late bubby’s pea soup, and is, along with my Greek Lentil Soup one of my favorite comfort foods. This soup is an incredibly simple recipe, but it’s soothing and delicious. It is one of my favorite breakfasts during the cold winter months—I love to start the day with a warm and filling soup. My bubby used to make this for me with matzah balls, and, while it might seem like an odd combination, it reminds me of her and feels like home. Tasty, tasty home.
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick of celery, chopped
- 3 bay leaves
- 3-4 cloves garlic, peeled and crushed
- 2 cups of split peas
- 6 cups water
- Juice of half a lemon
- Salt and pepper to taste
In a medium pot, combine vegetable oil, onion, carrot, and celery. Sauté for a few minutes and add bay leaves and garlic. Let sauté for another 2 minutes. While they sauté, rinse the split peas until the water runs clear. Then add them in along with 6 cups of water.
Bring to a boil, reduce to a simmer and cook for 40ish minutes.
Remove the bay leafs and let cool slightly before woojing with a hand immersion blender.Add the juice of half a lemon and lots of salt and pepper.