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.
