Taix’s Split Pea Soup

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The last time I was in Los Angeles I had the pleasure of dining at Taix French Restaurant.  This restaurant has been an LA institution for over 30 years and features old-fashioned ambiance and service.

The food is absolutely delicious.  The split pea soup I ordered at Taix was the best I ever had.

Today’s secret recipe will have you recreating this classic recipe at home in no time.


New 5 Star Secret Recipe

Taix’s Split Pea Soup

1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (1/2 pound), chopped
2 cloves garlic, chopped
1/2 teaspoon dry oregano
3 quarts vegetable broth
2 1/2 cups dried green or yellow split peas
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste

In a 6-quart heavy-bottomed pot, combine the onion, carrots, celery, cabbage, garlic, oregano and vegetable broth. Bring to a boil over high heat, then reduce the heat, loosely cover and simmer until the vegetables are tender, 45 minutes to an hour.

Stir in the split peas and bring back to a simmer. Cover loosely and continue to cook, stirring occasionally, until the peas have softened and started to break down, about 1 1/2 hours, thickening the soup. Add additional water if needed to thin the soup (we added 2 additional cups after 1 hour). This makes about 3 quarts of soup.

Season with the salt, white pepper and Worcestershire sauce, and let the soup simmer for a few more minutes to marry the flavors.  Taste and season again as desired.

Source: LA Times

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