Description Edit

To make pea soup, you need split peas, water (or stock, or course), and croutons. Everything else is a luxury. Some of those luxuries are detailed in the variations, but you can combine them as you like.

  • Contributed by Catsrecipes Y-Group
  • Source: How to Cook Everything
  • Typed by: Susan
  • Time: at least 1½ hours
  • Makes 4 – 6 servings

Ingredients Edit

Directions Edit

  1. Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat.
  2. Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour.
  3. Mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
  4. Reheat, adding more stock or water if necessary to achieve the consistency you like.
  5. Season to taste and serve with croutons.
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