
From Horror To Delight: Transforming Pea Soup’s Image With A Tasty Recipe
Let's go ahead and address the elephant in the room. The movie The Exorcist didn't do much for the reputation of pea soup, right? If you've ever seen the movie, you likely recall the scene in which the little demon-possessed girl spits pea soup all over the priest trying to exorcise her. Yes, I'll admit that doesn't sound appetizing. However, this recipe- from the UK Cooperative Extension Service- is going to restore your faith in pea soup. Despite what you've seen in the movies, it can be absolutely delicious.
HOW TO MAKE PEA SOUP?
SPLIT PEA SOUP
2 tablespoons oil
1 large onion, diced
2 celery stalks, diced
1 pound dried split peas, sorted and rinsed
2 medium red potatoes, diced
3 large carrots, diced
1 tablespoon Italian seasoning
1 3/4 teaspoons salt
1/2 teaspoon crushed red pepper (optional)
1 container (32 ounces) reduced-sodium chicken broth (or vegetable broth)
4 cups water
DIRECTIONS
In a large pot over medium heat, heat oil. Add onion and celery. Sauté over medium
heat until vegetables are tender, about 5 to 7 minutes.
Add split peas, potatoes, carrots, Italian seasoning, salt, crushed red pepper (if using), chicken broth, and 2 cups of water.
Increase heat to medium-high and bring everything to a boil. Once boiling, reduce heat to medium- low and simmer, uncovered, for about one hour, or until it reaches desired texture. Skim off any foam while it cooks and stir periodically to avoid peas from sticking to the bottom of the pot. Add 2 more cups of water during the cooking process for a thinner texture.
Ladle into bowls and serve.
Refrigerate leftovers within 2 hours.
If you prefer using a slow cooker, there's a great variation of the recipe that allows you to do that. Basically, take all the ingredients above and just add them to your slow cooker. Cook on low for 6 hours or high for 4.
Of course, all the recipes created by UK Cooperative Extension are designed to feed families in a healthy and cost-effective way. The total cost of this recipe, which yields 12 servings, is $6.97. That makes the cost per serving just 58 cents!
See How School Cafeteria Meals Have Changed Over the Past 100 Years
Gallery Credit: Madison Troyer
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