Potato Soup with Split Green Peas

Potatoes and split green peas simmer together until tender, then are milled back into the pot for a smooth, thick base. Onion browned in butter and oil is stirred in, and the soup is finished with Parmigiano and served with crostini.

This soup layers sweetness and savoriness by cooking onions slowly, then simmering fine-diced potatoes before adding peas at the end. Some of the potato dice dissolve into the broth, giving it a naturally thickened texture.

Potato Soup with Split Green Peas

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 medium boiling potatoes
• 1/2 lb split dried green peas 225 g
• 5 cups Basic Homemade Meat Broth 1200 ml, OR 1 cup canned beef broth (240 ml) diluted with 4 cups water (960 ml), OR 1 bouillon cube dissolved in 5 cups water (1200 ml)
• 3 tbsp butter 45 g
• 3 tbsp vegetable oil 45 ml
• 2 tbsp chopped onion 30 ml
• 3 tbsp freshly grated parmigiano-reggiano cheese 45 ml, plus additional cheese at the table
• Salt
• Crostini fried bread squares

Equipment

• Pot
• Skillet

Method

 

1. Peel the potatoes, cut into small pieces, rinse in cold water, drain.
2. Rinse the split peas in cold water and drain.
3. Put potatoes and peas in a soup pot with 3 cups (720 ml) broth. Cover, bring to a gentle boil over medium heat, and cook until both are tender. Turn off the heat.
4. Mill the potatoes and peas with their liquid through a food mill back into the pot.
5. In a small skillet over medium-high heat, cook the onion in the butter and oil, stirring, until the onion turns a rich gold.
6. Pour the skillet contents into the pot, add the remaining 2 cups (480 ml) broth, cover, and bring to a slow steady boil over medium heat. Cook, stirring now and then, until the fat floating on top is evenly distributed through the soup.
7. Stir in the Parmesan before turning off the heat, then taste and adjust salt. Serve with crostini and additional grated Parmesan at the table.

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