Split-Pea Soup

This is one of the easiest soups to make, and doesn’t require many ingredients. I only recently started making it, and it became instantly popular in our family. Great for a cold winter evening. We have yet to witness a cold winter evening this year, here in Jerusalem, but even if it isn’t so cold outside, the soup can be enjoyed! I think that this soup can be put into the category of “comfort food”.

Ingredients:

• 2 cups dried split peas, rinsed and strained in strainer
• 1 large onion VERY FINELY chopped
• 2-3 cloves garlic, FINELY chopped
• 2-3 carrots chopped into very small cubes
• salt
• pepper
• a pinch of tumeric
• a splash of olive oil
• optional: 1 Tablespoon of chicken soup powder
• hot water

Preparation:

1. Into a pot put all the ingredients. Make sure that you don’t put in too much water; better less, and then add if necessary while cooking. You don’t want to end up with a watery soup.
2. Cook for about 35-40 minutes on a small flame.
3. Remove pot from flame.
4. With a “magic wand” blender (the type you can blend the soup in the pot), PARTIALLY blend the soup, leaving some of the pieces of carrot and peas. This is not a creamed type soup; I blend it partially so as to thicken it a bit.
5. Can serve immediately, or alternatively, it can stand for a while before re-heating and serving.