By Noelle Carter
Los Angeles Times
March 1, 2012
Dear SOS: My husband and I have enjoyed eating at Taix French Restaurant for over 30 years. It's a genuine Los Angeles institution, with old-fashioned ambience and service. The quality of its food and the value for the price has always remained high.
We both love the pea soup that's served on Sunday nights. It is so flavorful and has just the right consistency — neither too thick nor too thin.
Do you have the recipe for this soup in your files? If not, would you be able to get the restaurant's recipe for the pea soup?
Dear Debbie: Taix was happy to share its take on this classic comfort food. Enjoy!
Taix's split pea soup
Total time: 3 hours
Servings: 8 to 12
Note: Adapted from Taix Restaurant in Los Angeles.
1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (½ 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
1. 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.
2. 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 1½ 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.
3. 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.
Each of 12 servings: 167 calories; 10 grams protein; 30 grams carbohydrates; 11 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 8 grams sugar; 673 mg sodium.
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