Emeril's Split Pea Soup
Go Green With a Big Bowl
Legendary chef Emeril whips up some deliciously hearty soups, perfect for autumn and winter dinners.
In a large soup pot over medium-high heat, heat the oil.
Add the onions. Season with salt, pepper, crushed red pepper. Sauté for 2 minutes.
Add the garlic, bay leaf, and split peas and cook, stirring , for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender.
Remove from the heat and let cool slightly. Remove the bay leaf and discard.
Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.
Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
Main Ingredients: peas, onions, chicken broth, olive oil
Course: Soup, Vegetable, Lunch, Main Course, Dinner