Thursday, April 12, 2012

Split Pea and Cabbage Soup with Onion Strings

Before spring hits (again) in full force I wanted to post a couple soup recipes that I made this winter. I have several recipes that I need to post; blogging takes a backseat to grad school and work! Keep posting ya'll, I know you are making great stuff out there.

**please forgive my photos, my kitchen is so dark and full of shadows. And man, I didn't even clean the bowl off! I am so glad that I decided not to go to art school!!!**

For the soup:
3/4-1 pound dried split green peas (I used slightly under 1 pound)
3 quarts water
1-2 tablespoons vegetable bullion (you can use veggie broth too)
2 tablespoons olive oil
2 carrots, diced into half moons
1 medium yellow or sweet onion, diced
2 cloves of garlic, chopped
1 teaspoon dried thyme
a dash or 2 of cayenne pepper
1 bay leaf
2 medium Yukon Gold potatoes, cut into 1-inch pieces
1/2 head of green cabbage, chopped
Salt and pepper, to taste
Swiss cheese, if you fancy
For the onion strings:
1 small yellow onion, sliced thinly
1 teaspoon olive oil
1-2 tablespoon flour (I used all purpose gluten free)
Salt and pepper, to taste
For the soup:
1.In a large Dutch oven or saucepan over high heat, bring the peas , bullion and water to a boil.
2. Boil the peas, uncovered, for two minutes.
3. Reduce the heat to low, cover, and simmer for approximately 1 hour.
4. After the hour is over, add the oil to a medium skillet over medium-high heat.
5. Add the carrot, onion, garlic and thyme to the oil and cook, stirring frequently, until softened, about 8-10 minutes.
6. Add the mixture to the peas, add the bay leaf and potatoes, and simmer over medium-low heat, stirring occasionally.
7. Continue simmering, stirring occasionally, until the soup has thickened, about 1-2 hours.
8. After about 1 hour of cooking, add the cabbage and cook for at least another 30 minutes.
8. Season to taste with salt and pepper.
For the onion strings:
9.In a small sauté pan over medium-high heat, add the oil until shimmering.
10. In a small separate bowl, toss the sliced onions with the flour and salt and pepper.
11. Add the onions to the pan, and cook, stirring occasionally, until the onions are nicely browned and crispy, about 15 minutes or so.
12. Garnish the soup with the crispy onions and shredded swiss cheese.
Makes approximately 4 servings
Adapted from The Curvy Carrot who adapted from Food and Wine magazine

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