Split Pea Soup with Rosemary
Put a pot of split peas and fragrant rosemary on the stove and you will feel warmer just knowing dinner is on its way. Split peas cook more quickly than larger beans, and you don't have to soak them to speed them up. Don't add the wine until the peas are soft; the acids in the wine will keep them from becoming tender.
1 cup split peas, rinsed
1 large onion, chopped
2 medium carrots, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup white wine
5 cups water
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
- Put the peas and water in a large pot and bring to a boil. Reduce to a simmer, and add the onion, carrot, rosemary and thyme. Cover the pot. Simmer for an hour, checking occasionally to stir and add water if needed.
- When the split peas are falling apart, stir in the wine, salt and pepper and simmer for 5 minutes. Serve hot.
Because this particular split pea soup recipe doesn’t contain ham, it would make an excellent first course when ham is your entrée. Pairing it with a grilled ham and cheese sandwich is another fine option.
Yield: 4 servings