by Austin Carter
New Recipe
Course: Soup Cuisine: American Prep Time: 10 minutes Cook Time: 1 hour Calories: 300kcal Author: Jacob Allen Servings: 5 people
- Large Pot or Dutch Oven - Cutting Board and Knife - Stirring Utensil - Blender or immersion blender (optional) - Measuring cups and spoons - Strainer (optional) - Ladle
- 1 tablespoon butter - 1 tablespoon extra-virgin olive oil - 1 medium onion chopped - 1 stalk celery chopped - 2 cloves garlic chopped - 1 teaspoon chopped fresh thyme or parsley - 6 cups peas fresh or frozen - ½ cup water - 1/2 cup half-and-half optional - ½ teaspoon salt
1. Soak the peas: Rinse dried peas under cold water and soak them in a bowl of water for a few hours or overnight to soften. 2. Prepare ingredients: Chop onions, carrots, celery, and any other vegetables. If using meat, dice it into small pieces. 3. Saute aromatics: In a large pot or Dutch oven, sauté onions, carrots, celery, and garlic in oil or butter until softened.
4. Add peas and liquid: Drain the soaked peas and add them to the pot. Pour in vegetable or chicken broth (or water), enough to cover the peas by about an inch. 5. Season and simmer: Add herbs like thyme and bay leaves, along with salt and pepper to taste. Optionally, add diced meat like ham or bacon for flavor.
4. Add peas and liquid: Drain the soaked peas and add them to the pot. Pour in vegetable or chicken broth (or water), enough to cover the peas by about an inch. 5. Season and simmer: Add herbs like thyme and bay leaves, along with salt and pepper to taste. Optionally, add diced meat like ham or bacon for flavor.