Split Pea Soup- Lizzy McAvoy- The Girl in the Apron
3 Tbsp Olive Oil
1 Stalk Celery, chopped (about 5 cups)
1 (16oz) Bag Carrots, peeled and chopped (about 2 cups)
1 Medium Onion, diced (about 2 cups)
½ tsp Salt
¼ tsp Ground Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
2 (32 oz) Containers Vegetable Stock or Broth (can substitute Chicken Broth or Stock)
1 Tbsp or 1 Cube Vegetable Bouillon (can substitute Chicken Bouillon)
4 Cups Water
1 (16oz) Bag Dried Green Split Peas, rinsed
2 Bay Leaves
2 Tbsp Fresh Thyme Leaves
1 (13oz) Bag Sweet Garden Peas
1 Bunch Italian Parsley, chopped (about 1 cup)
Here’s How You Do It:
In a large pot, heat olive oil on medium-high heat. Add celery, carrots and onions. Add salt, pepper, onion powder and garlic powder. Saute until veggies are tender, 7-8 minutes. Stirring occasionally to prevent sticking.
Add stock/broth, bouillon, water, split peas, bay leaves and thyme leaves. Stir to combine. Increase heat and bring soup to a boil.
Once soup comes to boil, reduce heat to low and simmer for, 1.5 to 2 hours or until split peas are mushy.
Remove bay leaves. Using a potato masher or immersion blender, mash soup mixture to desired consistency.
Add parsley and sweet garden peas. Allow to simmer for 5-6 minutes. While waiting, make Lemon Sour Cream (see recipe below).
Squeeze remaining half lemon into soup and Enjoy!
Garnish with Lemon Sour Cream and Parsley.
Lemon Sour Cream:
In a bowl, combine 1 Cup Sour Cream, the zest of 1 lemon and the juice of half of lemon (reserve other half for soup). Mix until combined.