Creamy and Cozy Split Pea Soup
| Yield: serves 6 | Time: 4-5 hours |
Recipe adapted from the Moosewood Cookbook
Ingredients
3 cups dry green split peas
1 bay leaf
2-3 sprigs of thyme, leaves still on (optional)
1.5 teaspoon salt
2 tablespoons olive oil
1 cup onion, minced
3 cloves garlic, chopped
1 cup celery, minced
1 cup sliced carrot or parsnip
1 teaspoon mustard
3 tablespoons red or white wine vinegar
1/4 cup freshly chopped parsley or celery leaves (optional)
Preparation
Combine the split peas, 7 cups of water, bay leaf , thyme, and salt in a large pot. Bring to a boil, lower heat, cover, and simmer for 3-4 hours, stirring occasionally to prevent the bottom from burning.
Remove bay leaf and thyme stems and keep at a simmer.
Sauté the onion, garlic, celery, and carrots or parsnips in the oil over medium heat. Once the vegetables have started to turn golden, add a little water so that they steam and soften. When the vegetables are tender and the water has cooked off, add to the soup pot, and continue simmering another 30 minutes, or until the flavors have melded.
About 15 minutes before serving, add the vinegar and mustard.
Just before serving top with parsley and/or celery leaves.