I got this from a book, but once I can make it from memory, I call it my own. Herewith, a recipe for a hearty and substantial yellow pea soup.
Ingredients:
- 2-3 tbsp olive oil
- 1 onion
- tbsp rosemary (if fresh), tsp if dried
- 1 lb split yellow peas
- 3 qts water
1 tbsp salt
Assembly:
- Heat up the oil in the biggest cauldron you have: be mindful of the three quarts of water.
- Chop the onion, add to the warmed oil.
- Add the rosemary, chopped or otherwise broken up if it’s fresh.
- Cook it slowly, letting the onions soften and the flavors to come out.
- Wash and sort the peas, looking for stones or other non-nutritious surprises.
- Once the onions are soft and golden, add the peas, and turn the heat up.
- Mix it all together and add the water.
- Add the salt.
- Bring to a boil, then turn down to a simmer, uncovered.
- Takes about an hour to an hour and a half to cook down.
- Check it at an hour and dish it when it’s how you like it.
Serve with a hearty artisan bread in rough chunks for dipping.