Tuesday, May 10, 2011

Split Pea Soup with Cheddar Biscuits

I was definitely skeptical when Jared suggested Split Pea Soup. This was not something I grew up with and personally it sounded repulsive.
I stand corrected of all of the thoughts I had while Jared cooked this one up! It was delicious and if I like it, you will too! Try it. (In my opinion, the biscuits made this one! Don't forget those! But then again, when will carbs ever lead you wrong?)


  • 2 Tbsp. Olive Oil
  • 2 Italian Sausages
  • 1 Small Sweet Onion
  • 2-3 Tbsp. Flour
  • 4 1/2 Cups Water
  • 2 Cups Split Peas
  • Salt to taste
  • Pepper to taste
  • Red Tabasco Sauce to taste

In a large stock pot or sauce pan, heat the oil over medium heat. While the oil heats, slice the sausage. Add the sausage to the oil and brown. While the sausage browns, dice the onion. Add the onion to the browned sausage. Cook both together until the onions begin to caramelize. Sprinkle with flour to absorb most of the oil. Stir together. Add the water to the pan, scraping the bottom to de-glaze the pan. Add the split peas. Cover, turn down the heat, and allow to simmer, stirring occasionally, for 45 minutes to 1 hour (until peas are tender). Season to taste with salt, pepper, and red Tabasco sauce.

Cheddar Biscuits

  • 1 Cup Flour

  • 1 Tbsp Baking Powder

  • 1 Tbsp Sugar

  • 1/4 Tsp Salt

  • 1/4 Cup Butter

  • 1/3 Cup Milk

  • 1/2 Cup Grated Cheddar Cheese

Preheat oven to 450 degrees. Stir together flour, baking powder, sugar, and salt. Cut in butter using a pastry cutter until mixture resembles coarse crumbs. Add milk all at once; stir until moistened. Knead in cheese, kneading 10-12 times. Roll out to 1/2 inch thickness. Cut into biscuits. Place biscuits 1 inch apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes. Serve hot.

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