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Split pea soup should be made with ham on the bone, which falls off and into the soup as it cooks. But, because I am not a butcher, I usually make mine vegetarian. This is pretty much the easiest ever: saute an onion and a carrot or two with some garlic in a large stock pot, then add the peas and some broth or water, let it hang out for an hour and then—then!—there is soup.
However, perhaps because it’s so simple, I always forget how much liquid to add and then eyeball it. Inevitably, it ends up being too much like dal or too much like water (though it is better to be on the dal end of the spectrum). So, in honor of my homegirl, I have finally taken the time to measure.
For every two cups of split peas, use four cups of broth or water.
For every cup of split peas, 2/3 should be green and 1/3 should be yellow. This makes it look less like gruel and more like spring.
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