Spicy Split Pea and Potato Soup
Author: April Ozbilgin
Recipe type: Soup
- 1 Red Onion, chopped
- 4 Tablespoons Olive Oil
- ½ Cup Carrots, chopped
- 1 Cup Split peas
- 3 Red Potatoes, small
- ¼ Cup Rice
- 2 Teaspoons Salt
- 1 Tablespoon Dried Mint
- 1 Teaspoon Dried Parsley
- 2 Teaspoons Crushed Red Pepper
- 2 Quarts Water, more are less to reach desired thickness
- Lemon Wedges To Serve, Optional
- Place the peas and rice in a small bowl and cover with warm water.
- In a large stock pot, saute the chopped onions in the olive oil until translucent.
- Add the chopped carrots and saute 2-3 minutes.
- Drain the peas and rice and add to the stock pot.
- Add the 2 quarts water and cook on high until peas are tender.
- Working in small batches, ladle the soup into a blender and blend until smooth. You could also use an immersion blender.
- If using the blender method, you will need to pour the blended soup into another stockpot or a mixing bowl until all the soup has been blended.
- Once all the soup has been blended, add the cubed potatoes and cook until potatoes are tender.
- Lower heat and add the salt, mint, parsley and crushed red pepper.
- Serve with a nice crusty bread and a squeeze of le
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2014/04/spicy-split-pea-and-potato-soup.html
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