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Eva’s Split Pea Soup

Eva’s Split Pea Soup
PREP TIME
30 min
COOK TIME
2h
YIELDS
8 servings

My stepmother, Eva has been making this forever. It takes less than 10 minutes to throw together and a couple of hours to simmer. I make double batches so I can freeze it.

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Ingredients

1
lb(s) yellow split peas (green would work too, I just love the rich golden color)
1
medium onion, whole but peeled
12
cups Water or broth
3
stalks celery with leaves, cut in half
4
medium carrots, peeled and cut in half
2
small parsnips, peeled and cut in half
1
medium turnip, peeled and quartered
5
- 6 sprigs fresh dill (see note)
1
tsp kosher salt
Salt and pepper to taste
1
- 2 lb(s) flanken (beef short ribs), optional
2
large beef marrow bones or 1 large chicken, cut in 8 pieces and cleaned (optional)
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Directions

Notes

Cook's Note:To increase flavor from fresh dill, rinse and shake off excess water over the sink. Sprinkle 1 tsp kosher salt and rub between hands to release flavor.

Step 1

If you are using meat, sear it first in a 5 quart Dutch oven

with a little oil.

Step 2

Add water or broth. If you are using chicken, rinse, remove

excess fat and cut into 8 pieces. Do not sear, just add to

liquid (leaving about 3” from the top for vegetables). Add a

couple of sprigs of dill and the whole onion to the soup.

Step 3

Bring it to a boil and then reduce the heat to simmer

(gentle bubbling) and cover. Occasionally skim the soup of fat

and foam, and stir occasionally to loosen meat from bottom of

the pot. Skimming usually takes 10-20 minutes until the soup is

mostly clear. Discard the cooked dill and onion.

Step 4

Add fresh dill and the rest of the ingredients. Simmer for

2½ -3 hours.

Step 5

Discard the celery, onion and dill. Puree carrots, parsnip and turnip in a blender if you have or else just mash them as you would potatoes and return them to the soup. The split peas tend to absorb lots of the liquid, so you might want to add some water before serving. Garnish with fresh dill.

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