Split Pea Soup

If you can't find this brand of split peas -
chaval, then you can't make HamPea Kosher soup.  But even without the kosher ham
flavor packet, this is a great soup.

This makes a huge batch, so either expect to freeze some, feed a crowd, or eat peas porridge in the pot nine days old.

It's originally from the New York Times Magazine.  Their version didn't have an onion, but everything needs an onion, as you by now know.  It's an unusually simple recipe for the Times.


one onion, diced
2-3 cloves garlic, minced (optional)
2-3 ribs of celery diced (optional)
1 lb carrots, peeled
Olive oil for sauteing
2 c. split peas = 1 lb.
8 c. water (hot, if possible, from the Instant Hot or an electric kettle)
3 T parve broth (Israeli)
1 T. dried tarragon, crushed
pepper to taste

In large soup pot, at least 6 quarts, heat olive oil on medium flame and saute the onions, garlic (if you use it) and celery.  While the vegetables are cooking, dice the carrots.

Sometimes I microwave the carrots so they're softer and easier to slice. If you have a sudoku knife, it is great for dicing carrots and other root vegetables. Cut them into thin slices the long way, and then dice them crosswise. No need to be perfect here!

Add to the pot, cook them in the oil for a few minutes, and then add the water, broth, peas, pepper and dried tarragon. Bring to a boil, lower the flame to a slow simmer, and cook for 1 1/2 hours.  the broth has a lot of sodium so I don't add salt until serving, if at all.

Note: Sometimes bulk split peas don't disintegrate. A little internet research offers a solution that works: add about 1/2 t. of baking soda. A whole thread was from Israel where they make a lot of this soup and the water is hard (I think) and this changes the chemistry.