Aromatic Garlic Rosemary Split Pea Soup

From all the soups in the world, I think split pea is the one I cant say NO to. This soup is a little different than what I make on regular basis. This time I wanted to utilize my fresh Rosemary that grows in my small humble garden; bagging for me to cook it! And we all know that garlic and rosemary are the perfect match together. The outcome was so so special. The texture is so velvety and just so comforting.  I can't say enough, just try it.




1). Start by straining the soaked peas and wash them very very well under running water. Place them in a deep pressure cooker. Add the onion, garlic, salt, pepper, turmeric, water, and oil. ( You may take the extra effort and sautee the garlic for few seconds first, then do the rest...) If you use fresh Rosemary add it only after you open the pot and cook for another 10- 15 minutes on low. If you use the dry one add it at the beginning with the rest of your spices.

2). Close the pot and cook for 35 minutes until everything is smooth and velvety.


*When using a pressure cooker you MUST let all the steam come out before you open the pot. Once you open the pot, mix well and adjust for salt and pepper.

*If you do not use a pressure cooker you will have to mix the soup every now and then so it doesn't stick to the bottom.  Cook on a medium-high heat. That could take even 2 hours. (but its worth it). Stirring is very important! It helps the cooking process.

Few things to know about split pea soup:

*If the soup is too thick you can always add water. If it's too thin you can continue cooking it for about 10 to 15 minutes until thickens.

* Split pea soup thickens by itself when you turn off the flame completely and let it sit for a little bit.

*If you use a fresh Rosemary it's better to add it at the end of the cooking process unless you use a cheesecloth or twine to keep it together or you can chop it really really fine.

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