Please enter the email you’re using for this account.
Split pea soup is one of my favorite classic soups. I’ve made many over the years, and this version is as close to perfect as it’s going to get. I add the pastrami hash to dress it up for Shabbos, but for a casual midweek meal you can also make it without the topping. The pastrami adds a terrific smoky and salty taste, making this soup a delicious, hearty, and comforting dish.
3 cups Gefen Green Split Peas
7 to 10 cups water
1 bay leaf
2 teaspoons salt, plus more to taste
2 tablespoons Gefen Canola Oil
1 cup minced onion
1 cup thinly sliced celery
2 cups thinly sliced carrots
4 cloves garlic, minced
1 small, peeled, thinly sliced potato
1/4 cup red wine, such as Alfasi Cabernet Sauvignon
1/4 teaspoon dried thyme
1/4 teaspoon dried ground mustard
1 teaspoon Gefen Sesame Oil
black pepper, to taste
3 tablespoons vinegar
1 cup chopped tomato
1/4 cup chopped parsley
2 and 1/2 cups frozen cubed hash brown potatoes, thawed
6 ounces diced cooked corned beef, pastrami or brisket (about 1 and 1/2 cups)
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 teaspoon dried thyme
1/4 teaspoon ground pepper
1 and 1/2 tablespoons Gefen Olive Oil
In a large soup pot, simmer split peas, water, bay leaf and salt for three to four hours. Check every so often to make sure water is just covering split peas, and add more water if necessary (you may need up to four cups additional water). Split peas should be soft and starting to melt.
While soup is cooking, make pastrami hash. Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in a bowl; toss to mix. Heat oil in a heavy medium skillet over medium heat. Add potato mixture; press to flatten with a spatula.
Cover and cook until bottom begins to crisp, about five minutes. Using a metal spatula, turn over browned bottom in sections.
Cook, uncovered, until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections two more times, about 10 minutes longer. Turn off heat and set aside until ready to use. Reheat before serving, if necessary.
Toward end of cooking time for split peas, start cooking vegetables for the soup. In a large skillet, heat oil over medium-high heat. Add onion, celery, carrots, garlic and potato and cook until tender, about 10 minutes.
Add to split peas and heat to blend flavors, stirring occasionally. Add red wine, thyme, dry mustard, and sesame oil. Season with additional salt and pepper, if needed.
Just before serving, add vinegar, tomatoes, and parsley and gently heat through. Rewarm pastrami hash. Serve warm soup topped with pastrami hash.
Photography by Chay Berger
How Would You
Rate this recipe?
Please log in to rate
Reviews