Split Pea Soup With Baby Purple Crusted Baked Potatoes
Total Steps
6
Ingredients
22
Tools Needed
8
Ingredients
- 2.25 cup green split peas
- 2.5 quart water
- 1 large onion, peeled and chopped
- 2 stalk celery, chopped
- 3 scallions, chopped
- 0.5 teaspoon minced garlic
- 2.5 teaspoons Liquid Smoke
- 1 herb bag
- 3 cloves minced garlic
- 4 allspice berries
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon basil
- salt(optional)
- pepper(optional)
- shredded carrot(optional)
- 24 ounce Baby Klondike Purple Potatoes
- 3 tablespoons Grape seed oil or Extra Virgin Olive Oil
- 1.5 teaspoons salt
- 1.5 teaspoons white pepper
- 2.5 tablespoons onion powder
- 1 tablespoon garlic granules
Instructions
Step 1
Place 3 cloves of minced garlic, allspice berries, bay leaves, thyme, and basil in a cheesecloth and tie to form an herb bag so the herbs won’t fall out.
Step 2
Pick over the peas and remove any stones. Wash and drain the peas. Place peas, the onion, celery, scallions, 0.5 teaspoon minced 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.
Step 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.
Step 4
Return the purée to the pot and heat to serve. Add salt and pepper to taste. Serve and garnish with shredded carrots.
Step 5
Pre-heat oven to 400 degrees. Wash and scrub potatoes (do not peel).
Step 6
In a medium bowl, coat potatoes with oil, 1.5 teaspoons salt, 1.5 teaspoons white pepper, onion powder, and garlic granules. Toss and place potatoes on a cooking sheet. Bake potatoes for about 45 minutes or until done (a fork will go through when done).