Vegetarian Split Pea Soup

Summary
Prep time	15 min
Cook time	50 min
Source	The Daily Soup Cookbook (pg 139)
Yield / serves	10 cups
Rating	Very good

Ingredients

• 2 T canola oil
• 1 large Spanish onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 t dried thyme leaves
• 2 bay leaves
• 1 t kosher salt
• 1/2 t ground black pepper
• 1 lb green split peas, rinsed and picked over to remove debris
• 8 c Basic Vegetable Stock
• 1/2 c white wine
• 1 t minced fresh garlic
• 1/4 c chopped fresh Italian parsley

Preparation

Heat oil in a large stockpot over medium heat. Add the onion, garlic (added now for less intense garlic, later for more intense flavor), celery, and carrots and sweat for 4 minutes until tender.

Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.

Add the split peas, stock, and white wine, bring to a boil, reduce heat, partially cover, and simmer for 45 minutes, until the peas are tender.

Remove the bay leaves and puree the soup in batches in a blender or food processor until smooth.

Return the puree to the pot (stir in the garlic now for intense garlic). Simmer for 2 minutes to heat through.

To serve, ladle the soup into bowls and top with chopped parsley.

Pancetta Variation

Saute 1/4 lb of diced pancetta in butter for 10 minutes, until all the fat is rendered. Add the vegetables and proceed with normal instructions to sweat the veggies. Add 1/2 c grated Parmesan to the pot after pureeing.