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March Recipe of the Month

March 2015

Spanish-Style Split Pea Soup

Soup

2 cups dried split peas
2 qts. stock
1 large onion, sliced
2 carrots, peeled and sliced
2 cloves garlic, peeled
2 bay leaves
1 box frozen chopped spinach, thawed
salt to taste

Combine split peas, stock, sliced onion, carrots, garlic, and bay leaves in large soup pot and bring to a boil. Turn the heat down and simmer, partially covered for 1 hour.

Add the spinach and season with salt (at least 1 tsp.). Continue to simmer another 30 minutes. Let cool slightly, remove bay leaves and puree in food processor or with immersion blender.

Spanish Seasoning (Sofregit)

1/4 cup olive oil
3 onions chopped
6 tomatoes, chopped
3 cloves garlic, put through garlic press
2 T. chopped fresh basil or 2 tsp. dried
2 T. minced fresh parsley
freshly ground pepper
additional chopped parsley for garnish

Meanwhile in a 10-inch skillet, heat oil over medium heat. Add chopped onions and sauté until they soften, about 3 minutes. Turn down heat to medium-low and continue to sauté until onions are wilted, another 6-8 minutes. Turn down heat to very low and cook another 10 minutes, stirring frequently until onions are meltingly soft. Watch that they don’t burn.

Add tomatoes and increase the heat to medium-low and cook down until very thick, reducing heat as liquid evaporates. Remove from heat and add pressed garlic, fresh herbs, and pepper.

Stir the tomato-onion mixture, sofregit – a Spanish seasoning staple – into pea puree and heat through. Garnish with parsley and serve.

Serves 6-8 generously as an entree.