SPLIT PEA SOUP--ANDERSEN'S ORIGINAL RECIPE

Split Pea Soup--Andersen's Original Recipe image

Provided by Janice Bartholome

Time 1h10m

Number Of Ingredients 11

2 qt soft water (i have always just used whatever came out of my tap)
2 c split peas (a 14-16 oz. bag)
1 branch of celery, chopped
1 large carrot, chopped
1 small onion, chopped
1 clove garlic, minced
1/4 tsp thyme, ground
1 pinch cayenne pepper
1 bay leaf
1 tsp salt
1/4 tsp black pepper

Steps:

1. I usually use a 28-ounce package of peas and double the rest of the ingredients. A single recipe isn't quite enough for a family of two adults and two children, or to have enough for a second meal for two adults.
2. Combine all ingredients in a large pot and boil hard for 20 minutes, then slowly until peas are tender. (The 50-minute cooking time is approximate. After the 20 minutes of "hard boil," I reduce the heat to a simmer and cook until the peas mash easily.)
3. Strain through a fine sieve. (I use my food processor. Don't forget to remove the bay leaf!)
4. Reheat to the boiling point.
5. I ladle the soup into bowls and sprinkle it with a bit of paprika or Parmesan and a few croutons. I never add ham or anything to this recipe because I love Andersen's flavor. I sometimes make a different split pea soup with ham that I don't puree--I leave it kind of chunky with the peas adding texture. It just depends upon what I'm in the mood for. :)