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  Herbed Split Pea Soup



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2 Tablespoons olive oil
1 large leek, cut in half lengthwise, both white and light green thinly sliced
3-4 carrots, quartered lengthwise and diced
3 stalks celery, halved lengthwise and thinly sliced
3-4 small potatoes, diced (about 2 cups)
2 Tablespoons mixed dried herbs (basil, thyme, sage and chervil are good choices)
4 cups dried green split peas
1 cup white wine (optional)
water to cover mixture by one inch
3 cups chopped fresh herbs (mostly parsley, plus a combination of chervil, basil and sage)
zest and juice of 1 Meyer lemon OR 1 regular lemon
1 Tablespoon Meyer Lemon Infused Olive Oil (January 2015) OR plain olive oil
Salt and freshly ground pepper to taste

In a large pot (at least 6 quarts) with a lid, heat olive oil over medium-low heat.
Stir in leeks to completely coat with oil. Reduce heat, cover and sweat until soft.
Remove cover and raise heat to medium-high. Add carrots and celery.
Sauté, stirring occasionally, until carrots are crisp-tender.
Stir in potatoes and dried herbs and cook for five minutes, stirring constantly.
Add split peas and wine, with enough water to cover mixture by one inch.
Bring to a boil, reduce heat, cover and simmer until peas become creamy and potatoes are soft, stirring occasionally.
Add additional water if necessary, since peas will absorb water as they cook.
Stir in fresh herbs, lemon zest and juice, and olive oil.
Let simmer uncovered for 15 minutes. Taste and add salt and pepper as desired.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen