Split Pea Soup With Baby Purple Crusted Baked Potatoes Recipe

Name: Split Pea Soup With Baby Purple Crusted Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups green split peas; 2 1/2 quarts water; 1 onion large, peeled and chopped; 2 stalks celery chopped; 3 scallions chopped; 1/2 teaspoon minced garlic; 1 herb; 3 cloves minced garlic; 2 1/2 teaspoons liquid smoke; salt; pepper; shredded carrot optional garnishing; 24 ounces purple potatoes Baby Klondike; 3 tablespoons grape seed oil or Extra Virgin Olive Oil; 1 1/2 teaspoons salt; 1 1/2 teaspoons white pepper; 2 1/2 tablespoons onion powder; 1 tablespoon garlic granules

Servings: persons

2 1/4 cups green split peas
2 1/2 quarts water
1 onion large, peeled and chopped
2 stalks celery chopped
3 scallions chopped
1/2 teaspoon minced garlic
1 herb
3 cloves minced garlic
2 1/2 teaspoons liquid smoke
salt
pepper
shredded carrot optional garnishing
24 ounces purple potatoes Baby Klondike
3 tablespoons grape seed oil or Extra Virgin Olive Oil
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
2 1/2 tablespoons onion powder
1 tablespoon garlic granules

1
Pick over the peas and remove any stones. Wash and drain peas. Place peas, the onion, celery, scallions, garlic, herb bag, Liquid smoke and water in a large pot. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum stops rising. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally.
2
Remove the herb bag from the soup. Puree the soup with a blender in batches. Only fill the blender halfway, and hold down the lid while blending.
3
Return the puree to the pot and heat to serve. Add salt and pepper to taste. Serve and garnish with shredded carrots.
4
Pre-heat oven to 400 degrees. Wash and scrub potatoes (do not peel).
5
In a medium bowl coat potatoes with oil, salt, pepper, onion powder, garlic powder and flour. Toss and place potatoes on a cooking sheet. Bake potatoes for about 45 minutes or until done. (fork will go through when done)

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/4 cups green split peas, 2 1/2 quarts water, 1 onion large, peeled and chopped, 2 stalks celery chopped, and more.

Yes, Split Pea Soup With Baby Purple Crusted Baked Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Split Pea Soup With Baby Purple Crusted Baked Potatoes

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