Celebrate National Split Pea Soup Week - the second week in November - with this creamy, chunky soup that is especially tasty in the fall when the acorn squash is first ripe.
(Recipe adapted from PEA & LENTIL COOKBOOK: From Everyday to Gourmet, available on our catalog page.)
|
Celebrate National Split Pea Soup Week - the second week in November - with this creamy, chunky soup that is especially tasty in the fall when the acorn squash is first ripe.
(Recipe adapted from PEA & LENTIL COOKBOOK: From Everyday to Gourmet, available on our catalog page.)
|
|
| Rating |
Rate this recipe!
|
| Servings | 4Servings |
| Prep Time | 30Minutes |
| Cook Time | 1Hour |
Ingredients
- 2 Large leeks, split lengthwise and thinly sliced
- 2 Tablespoon Vegetable Oil
- 1 Teaspoon Ground coriander
- 1/4 Teaspoon Ground white pepper
- 1/4 Teaspoon Ground allspice
- 2 Cups Acorn or other squash, peeled and cubed
- 1 Cup Timeless Yellow Split Peas
- 4 Cups Water
- 1 1/2 Teaspoon Salt, or to taste
Servings: Servings
Units:
|
Ingredients
Servings: Servings
Units:
|
|
Instructions
- In large saucepan, cook leeks in oil until limp.
- Add coriander, pepper, and allspice and cook briefly.
- Heat to boiling, reduce heat. Cover and simmer until peas are tender, about 40 minutes.
- Transfer half the soup to a blender or food processor and puree.
- Return puree to remainder of soup in the saucepan and heat soup thoroughly before serving.
- If the soup is too thick, thin with a little water to a preferred consistency.
- Add salt and adjust seasoning to taste.
