Split Pea Soup With Baby Purple Crusted Baked Potatoes
By: Kiki Thompson
Published: Friday, July 30, 2010 - 10:41am

Ingredients




Split Pea Soup
2 1/4 cups green split peas
2 1/2 quarts water
1 large onion, peeled and chopped
2 stalks of celery, chopped
3 scallions, chopped
1/2 teaspoon minced garlic
1 herb bag (3 cloves of minced garlic, 4 allspice berries,
2 1/2 teaspoons Liquid Smoke
Salt and Pepper
Shredded carrot (optional garnishing)
Purple Crusted Potatoes
24 ounces Baby Klondike Purple Potatoes
3 tablespoons Grape seed oil or Extra Virgin Olive Oil
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
2 1/2 tablespoons onion powder
1 tablespoon garlic granules

Preparation

1 To make an herb bag, place cloves of minced garlic, allspice berries, bay leaves, thyme, & basil in a cheesecloth and tie so the herbs won’t fall out. 2 Pick over the peas and remove any stones. Wash and drain peas. Place peas, the onion, celery, scallions, garlic, herb bag, Liquid smoke  and water in a large pot.  Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum stops rising. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally. 3 Remove the herb bag from the soup. Purée the soup with a blender in batches. Only fill the blender halfway, and hold down the lid while blending. 4 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Serve and garnish with shredded carrots. 5 Pre-heat oven to 400 degrees. Wash and scrub potatoes (do not peel). 6 In a medium bowl coat potatoes with oil, salt, pepper, onion powder, garlic powder and flour. Toss and place potatoes on a cooking sheet. Bake potatoes for about 45 minutes or until done. (fork will go through when done)