Banner Webicurean Home Advanced Search E-mail Webicurean
What's Here
image: arrow Epicurean at Large
image: arrow Martini Lounge
image: arrow Healthy Eating
image: arrow In the Kitchen
image: arrow Dining Guide
image: arrow Great Escapes
image: arrow Holiday Center
image: arrow Gourmet Boutique
image: arrow Hot Clicks
image: arrow Forums

book cover: nicasio
The owner of Webicurean presents Nicasio, California!
Buy the book logo
FREE e-Greetings!
Send a Card
View Your Card

Have questions or comments about this site? Contact Anne Papina.
Vegetarian Split Pea Soup


Almost an afterthought, I tossed some Mezzetta tamed jalapenos in this soup, and the resulting dish had an amazing flavor -- definitely worth trying. Of course, some folks need to have a little meat in their split pea soup, and chopped prosciutto is just the right flavor and weight to blend in.


2 ½ quarts vegetable stock*
1 lb dried split green peas, rinsed & drained

2 tbsp butter
2 stalks celery, thinly sliced (use the hearts)
2 medium onions, halved and sliced thinly
one bunch green onions, chopped
3 cloves garlic, finely chopped
2 carrots, chopped
3-4 sprigs parsley, chopped
1 ½ tbsp fresh thyme leaves
1 tsp (or to taste)
1/4 tsp ground pepper
1 bay leaf

3/4 cup frozen petite peas
1 cup shredded smoked gouda

Suggested garnishes:
-- smoked gouda, cubed into bite-sized pieces
-- fresh garlic croutons
-- sliced jalapenos (Mezzetta "tamed")
-- and if you really must have some meat, chopped prosciutto!

In a large stockpot, bring vegetable stock to a boil and add the peas. Reduce heat and simmer 45 minutes, covered.

While peas are simmering, in a large skillet, melt butter. Add celery, onion, garlic, carrots, and green onion, cooking until onion is golden brown.

To the split peas, add the sautéed vegetable mixture, parsley, thyme, salt, pepper, and bay leaf. Mix well. Bring back to a boil, then reduce heat and simmer for 1.5 hours, covered. Add frozen peas and simmer for an additional 20 minutes. Remove from heat.

Just before serving, stir the smoked gouda into the soup until completely melted. Serve with your favorite garnishes.

Serves 8.


2 tbsp olive oil
2 leeks, washed & coarsely chopped
2 med onions, peeled & coarsely chopped
4 or more cloves garlic, halved
3-4 carrots, coarsely chopped
2 stalks celery, with leaves, chopped
1 bunch scallions

2 tbsp salt
10-12 peppercorns
2 bay leaves
2 tsp dried thyme
3 quarts water

In a large stockpot, sauté vegetables until golden brown. The deeper the browning, the richer your stock will be, which is important for flavoring. Just be sure not to burn anything as that will turn your stock bitter.

Add the seasonings, herbs and water to the pot, stir well. Bring to a boil, cover and simmer for an hour.

Home | Shop | Forum | Hot Clicks | Holidays | Dining Out | E-mail

Copyright 1996-2008 Anne M. Papina and Webicurean™. All Rights Reserved. Legal notices.
Designed by AP Web Productions.