Author Notes: This split pea soup is actually a blend of both my grandmother's classic split pea soup recipes. Both used similar ingredients but there were aspects of each soup I liked so I combined them to make the perfect split pea soup.
The short ingredient list makes this recipe extremely simple to prepare for, and with the beef bones and root vegetables the flavor will trick your guests into thinking you simmered all day. I serve it with a few fresh croutons and some salt and pepper but feel free to add some cooked egg noodles or a drizzle of olive oil depending on what you like. Enjoy! —Peter
- 2 pounds dried green split peas
- 1 pound carrots
- 1 large parsnip
- 2 celery stalks
- 5 medium to large shallots
- 1 tablespoon fresh parsley (or 2 dried)
- 1 teaspoon olive oil
- 5 beef marrow bones (approx. 1 lb)
- Wash the split peas thoroughly in a strainer and transfer to a large pot, 6qt or greater. Be sure to pick out any discolored or generally scary looking peas.
- Peal the carrots and parsnip and cut into large chunks along with celery stalks, then add to the pot along with diced shallots, parsley, olive oil, and marrow bones
- Add 3 quarts of water and bring to a slow boil, then simmer for 1 hour skimming the fat off the top when necessary.
- Remove the marrow bones from the soup (they should be thoroughly cooked) and scoop the gelatinous marrow from the bones and add to the soup then discard the bones.
- Using an immersion blender thoroughly blend the soup until it becomes thick and velvety, then season generously with salt and pepper.
- This recipe produces approximately 4 quarts of soup. Reheat when ready to eat and serve with your favorite pea soup toppings. As with any soup, this just gets better with age so feel free to prepare in advance or even freeze in quart containers.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup