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The Barefoot Contessa Cookbook

Parker's Split Pea Soup

Page 73

| Course Type: Soups and Stews

(5 reviews)

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Recipe Reviews

25th March 2012

gatherings

25th October 2011

kateq from annapolis, md

I've made this twice now, once with homemade, salt free chicken stock and once with roasted vegetable stock Both versions were delicious. I love the oregano and the sweetness of the carrots. I also think the potatoes add a nice richness--though I did peel mine, as I find that potato peels in soup make for a muddy sort of effect. I liked cooking the peas in two stages--the texture was excellent. This freezes beautifully and just needs a touch of liquid (water with a spot of wine) to achieve a good thickness when reheating the soup.

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10th October 2011

bhnyc from New York, NY

This is very good but it is also very thick. We served it at a Thanksgiving meal, and I could barely eat anything after it! It's a meal in itself. Would be great, not as a first course, but as the main with some crusty bread.

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30th March 2010

deblucnic

Great Soup!!!!

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18th February 2010

ruth3ch

This is an excellent vegetarian split pea soup, when made with a non meat, vegetarian soup base instead of the chicken stock.
I usually make only half of the recipe and use a one pound bag of split peas( instead of 2) and halve all the other ingredients as well. I am a sloppy cook so I don't saute the vegetables separately but add the onions, garlic etc to the pot after the peas have cooked a while. I find the seasoning of this soup to be very good-the black pepper, coarse salt and oregano plus the vegetables, all add a great flavor. For the non meat soup base I use OSEM Chicken Soup Base ,but I am sure there are others to choose from ,too. I usually use 2 level Tablespoons of this soup base ( for half the recipe!) added to the water instead of the real chicken broth or just plain water.
If you are watching your salt intake, You can add less salt- especially if you use a salty soup base, like Osem. I highly recommend this soup!

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