Split Pea Soup

yellow-split-pea-soup-japanI just about had to ditch writing this post. I went on to Amazon to get the link to the 1kg bag of yellow split peas I bought last month and I couldn’t find it. I searched for イエロースプリットピーズ instead of イエロースプリットピース and the difference in the final character made a huge difference. Then I went on to Rakuten to see if they had any (using the incorrect search term) and nothing.  I checked Tengu Natural Foods as well. Nada. I can’t post a recipe if you can’t get the main ingredient relatively easily. Luckily I just googled it and google suggested the correct spelling. Phew.

Anyway, this is one of my favorite winter soups. It might even rank higher than my kabocha soup. Maybe because it is special because I have to order one of the ingredients. It’s usually made with a ham bone but I have had to improvise since I have never even seen one for sale here (not that I’ve ever thought to look).

This soup tastes fantastic the next day and is great in a thermos for lunch.

Split Pea Soup

250mL cup of yellow split peas
750mL water
3 slices of bacon, sliced thinly
1 small onion, diced
1/2 carrot, cut into slices
10-15cm of celery, cut into slices
1 bay leaf
salt and pepper, to taste
optional, 1 bullion/consomme cube

Fry the bacon in the bottom of your soup pot. When browned, take out and saute the onion in the bacon fat. Add everything and bring to a boil. Turn the heat down and simmer on low, covered, until the split peas are soft. Take out the bay leaf and puree. You may want to let it cool a bit first. Reheat, if necessary,  and season to taste. If you like thinner soup you may want to add water but wait until after you puree as it will appear thicker at first. Serve with a hearty good bread.

If you’re looking for more soup recipes try my

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What is your favorite winter soup? Please leave a comment below and let me know. If you have a link to the recipe please add it as well.

3 thoughts on “Split Pea Soup

  1. Pingback: Kabu and onion soup | Cooking In Japan

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