This weekend we stopped for lunch at the California Pizza Kitchen. We ordered a mushroom pizza with truffle oil—my favorite flavor when it comes to pizzas. I just love it. Since Baby J was with us, I also ordered a cup of their Smashed Pea Soup, which she gobbled up along with bits of mushroom and cheese from our pie. How creative of them to change up the name in hopes of attracting a new audience to this old-time soup. I guess you love it or you hate it, but I am one in the first camp. I remember my mom saying she just added a bunch of veggies—onion, celery, carrots, and potatoes—so no one would notice the peas. Lol. I’m not sure if that was the actual reason. All I know is her soup was delicious. I have continued to make the recipe for my family. When my husband, Paul, tasted the restaurant version, he said he preferred mine. Sorry, CPK.
Split Pea Soup
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 2 teaspoons olive oil
- 2 stalks celery, diced
- 2 cups medium-dice carrots
- 1 cup medium-dice potatoes
- 1 pound dried green split peas
- 1 teaspoon salt
- Pepper to taste
- 8 cups water
- Heat oil in a 4-quart stockpot on medium heat. Sauté onions, celery, and carrots until onions are translucent, about 10 minutes. Add garlic and sauté a minute more.
- Add potatoes, water, and peas to the pot. Bring to boil, reduce heat and simmer uncovered until peas are tender about 1 ½ hour. Sir frequently to keep solids from burning on the bottom.
- Add salt and pepper as needed.
Soup is cuisine’s kindest course.Virginia Woolf
WW Friends: This a freebee if you’re on blue or purple plan. The oil in the recipe works out to be zero when divided into 6 servings. Enjoy!