SPLIT PEA SOUP FOR THE SOUL
INGREDIENTS:
- 1 Tbsp olive oil2 pieces flanken 3-4 marrow bones1 yellow onion, diced 500 grams split peas
- 1 Tbsp tomato paste
- 1 Tbsp granulated onion 1&1/2 c sherry wine(or dry white wine)14-16 cups water (or stock) 1-2 Tbsp salt (depending on whether you used stock, that was salted or not. I start with one and taste to adjust)1 tsp black pepper
Cooking steps
Step 1
Season all sides of meat and bones with salt and pepper. Place a soup pot over high heat. Add oil and flanken. Brown on both sides (abt 3-4 min each side). Remove from pot and brown both sides of the flanken (abt 3-4 min per side). Remove meat and bones from pot and place in a mesh soup bag. (This just makes it easier to take out for blending). Add onions to pot and stir for 4 minutes until translucent. Add split peas, tomato paste, granulated onion and wine. Stir. Cook for 4-5 min until wine has reduced. Add stock or water, salt and pepper and bring to a boil. Once boiling, reduce heat and simmer on low for 3 hours till meat is tender. (Stir every 20-30 min). Once tender remove mesh bag from pot. Use a small fork to remove marrow from bones and add back to the pot. Blend or juzz with immersion blender till the soup is verrrrry smooth. Wait 5 minutes, stir, then juzz again. (I told you. Verrrry smooth!) Once meat has cooled enough to handle, shred and return to soup pot. Taste to adjust seasoning. Serve soup hot and enjoy!!!! *the soup will settle and NEEDS to be stirred before serving! ** If you freeze it, let it defrost fully before reheating so that it doesn’t burn on the bottom ***you may need to add a little more liquid when reheating
