Split Pea Soup with Onion and Rice or Potato

Split Pea Soup with Onion and Rice or Potato Recipe

| Servings: - 4

Introduction

Split Pea Soup with Onion and Rice or Potato

Split pea soup is a hearty and comforting dish that is perfect for a cold winter day. This recipe combines the earthy flavor of green split peas with the sweetness of onions and the creaminess of potatoes or rice. It is a simple and nutritious dish that is easy to prepare and perfect for a cozy night in.

History

Split pea soup has been a staple in many cultures for centuries. It is believed to have originated in Europe, where peas were a common crop and a popular ingredient in soups and stews. Over time, the recipe spread to other parts of the world, including the United States, where it became a popular dish among settlers and immigrants.

Ingredients

2 cups of green split peas, washed and picked over
0.5 cup of rice or 1 medium potato, peeled and quartered
6 cups of chicken, beef, or vegetable stock, or water, plus more if necessary
1 medium onion, minced
salt and freshly ground black pepper to taste
croutons

How to prepare

Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat. For extra creaminess, add 0.5 cup of rice or 1 medium potato, peeled and quartered, along with the split peas.
Reduce the heat to low, partially cover, and cook, stirring occasionally, until the peas are very soft, about 45 minutes to 1 hour.
Add 1 medium minced onion about halfway through the cooking process.
Mash the mixture with a fork or potato masher, or pass it through a food mill or strainer, or carefully puree it in a blender. (You can prepare the soup in advance up to this point. Cover and refrigerate for up to 2 days, then reheat before proceeding).
Reheat the soup, adding more stock or water if necessary to achieve the desired consistency.
Season to taste and serve with croutons.

Variations

Add diced carrots, celery, or ham for additional flavor and texture.
Use vegetable broth or chicken broth instead of water for a richer flavor.
Experiment with different herbs and spices, such as thyme, rosemary, or cumin, to customize the flavor of the soup.

Cooking Tips & Tricks

Be sure to wash and pick over the split peas before cooking to remove any debris or impurities.

- Adding a potato or rice to the soup will help to thicken it and add creaminess.

- For extra flavor, sauté the onion in a little olive oil before adding it to the soup.

- To achieve a smoother texture, you can puree the soup in a blender or pass it through a food mill or strainer.

- Season the soup to taste with salt and pepper before serving.

Serving Suggestions

Serve the split pea soup with a side of crusty bread or a green salad for a complete meal.

- Garnish with fresh herbs, such as parsley or chives, for added flavor and color.

Cooking Techniques

Be sure to cook the split peas until they are very soft to achieve a creamy texture.

- Mash or puree the soup to achieve a smooth consistency, if desired.

- Adjust the seasoning to taste before serving.

Ingredient Substitutions

Use yellow or brown split peas instead of green split peas for a different flavor and color.

- Substitute sweet potatoes or butternut squash for the potato for a sweeter variation.

- Use quinoa or barley instead of rice for a different texture.

Make Ahead Tips

The soup can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Serve the split pea soup in individual bowls and garnish with a dollop of sour cream or a drizzle of olive oil. - Top with homemade croutons or a sprinkle of grated Parmesan cheese for added crunch and flavor.

Pairing Recommendations

Serve the split pea soup with a glass of white wine, such as Chardonnay or Sauvignon Blanc, for a perfect pairing.

- Enjoy with a side of garlic bread or a grilled cheese sandwich for a comforting and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

- Each serving of split pea soup with onion and rice or potato contains approximately 200-250 calories, depending on the portion size and ingredients used.

Carbohydrates

- Green split peas are a good source of carbohydrates, providing energy for the body.

- The addition of potatoes or rice will also contribute to the carbohydrate content of the soup.

Fats

- This recipe is low in fat, making it a healthy option for those watching their fat intake.

Proteins

- Split peas are a good source of plant-based protein, making this soup a nutritious option for vegetarians and vegans.

Vitamins and minerals

Split peas are rich in vitamins and minerals, including vitamin K, vitamin C, and iron.

- Onions are a good source of vitamin C and antioxidants.

Alergens

This recipe is gluten-free, dairy-free, and nut-free, making it suitable for those with food allergies or sensitivities.

Summary

Split pea soup with onion and rice or potato is a nutritious and balanced meal that is rich in carbohydrates, protein, vitamins, and minerals. It is low in fat and calories, making it a healthy option for those looking to maintain a balanced diet.

Summary

Split pea soup with onion and rice or potato is a delicious and nutritious dish that is perfect for a cozy night in. This recipe is easy to prepare and can be customized with your favorite ingredients and seasonings. Enjoy this comforting soup with a side of crusty bread or a green salad for a complete meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and worn, but the recipes inside were timeless.

As I flipped through the pages, a particular recipe caught my eye. Split Pea Soup with Onion and Rice or Potato. The combination of hearty split peas, sweet onions, and creamy rice or potatoes sounded like the perfect comfort food for a chilly day. I knew I had to give it a try.

I decided to make the soup for dinner that night, and as I gathered the ingredients and began to cook, memories flooded back to me. Memories of learning to cook from my own grandmother, who had taught me the importance of using fresh, quality ingredients and taking the time to prepare a meal with love and care.

I chopped the onions and sautéed them in a bit of butter until they were soft and translucent. The aroma that filled the kitchen was warm and inviting, and I knew I was on the right track. I added the split peas, broth, and seasonings to the pot, and let the soup simmer on the stove for hours, allowing the flavors to meld together and the peas to soften and thicken.

As the soup cooked, I thought about all of the people and places that had influenced my cooking over the years. From the farmers at the local market who provided me with fresh produce, to the chefs at the restaurants I had visited who had inspired me with their creativity and passion for food.

When the soup was finally ready, I ladled it into bowls and garnished it with a sprinkle of fresh herbs. The first spoonful was like a warm hug from the inside out. The flavors were rich and comforting, and the texture was thick and satisfying. I knew I had found a new favorite recipe.

Over the years, I have made Split Pea Soup with Onion and Rice or Potato many times, each time adding my own twist or variation. Sometimes I use potatoes instead of rice, or add a splash of cream for extra richness. But no matter how I make it, the soup always brings me back to that first time I saw the recipe in my grandmother's cookbook.

I like to imagine that my grandmother learned the recipe from someone special in her own life, and that they too had their own story to tell about where the recipe came from and why it was so beloved. Cooking is not just about following a set of instructions, but about connecting with the past and creating memories that will last a lifetime.

So the next time you make a pot of Split Pea Soup with Onion and Rice or Potato, take a moment to think about the people and places that have shaped your own culinary journey. And remember to cook with love and care, just like I learned to do from my own grandmother all those years ago.