Split Pea Soup

 

Split Pea Soup

 

1 tbsp. olive oil

1 yellow onion, finely diced

1 celery stalk, thinly sliced

2 small carrots, peeled and thinly sliced

1 cup dried green or yellow split peas, rinsed and drained

4 cups vegetable stock

2 tbsp. finely chopped flat-leaf Italian parsley

½ tsp. finely chopped fresh marjoram or ¼ tsp.  finely chopped dried marjoram

½ tsp. finely chopped fresh thyme or ¼ tsp. finely chopped dried thyme

Salt and freshly ground pepper

 

For garnish

8 shiitake mushroom, thinly sliced in small bits, marinated in soy sauce and pepper

 

  1. In a large saucepan over medium heat, warm the oil. Sauté the onion 3-5 minutes until softened. Add the celery and carrots and sauté until softened for 4 minutes.
  2. Add the split peas, vegetable stock, parsley, marjoram and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until peas are tender, 50-60minutes.
  3. Meanwhile, fry small bits of marinated shiitake mushroom until crisp and golden brown for 10minutes. Drain in a paper towel, set aside.
  4. Using food processor, coarsely puree 2 cups of the soup and return the puree to the saucepan.
  5. Season with salt and pepper to taste and simmer for 5minutes.
  6. Serve the soup with garnish fried mushroom. Serve immediately.
  7. Makes 4-5 servings.

 

Split peas

Split Peas

Varying in color from pale green to yellow, split peas are best known in their role as the basis for a hearty soup that is synonymous with comfort food. But they can also be boiled and served as a side dish. Dried split peas offer about triple the protein than fresh peas.

 

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